Canned Caramel Sauce

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Caramel can be used as anything from a sundae topping to a filler in cakes or pies.
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“Canning in The Modern Kitchen” by Jamie DeMent is ideal whether you’re a novice canner or an experienced cook on the hunt for new recipes and novel techniques.
2–3 half-pints SERVINGS


  • 2 cups firmly packed light brown sugar
  • 1 cup heavy cream
  • 1/2 cup (1 stick) unsalted butter 1 tablespoon vanilla extract
  • 1/2 teaspoon kosher salt


    • In a medium stainless steel pot over medium-high heat, combine the sugar, cream, butter, vanilla, and salt, stir- ring gently with a whisk. The sugar will bubble up and cook down. After the bubbles have cooked down, about 5 minutes, stir until the sauce is as thick as you want and remove from the heat.
    • Spoon into containers and use immediately, store in the fridge for a few days, or put away in the freezer. Leave 1/2 inch of headspace if freezing.

    More from Canning in The Modern Kitchen:


    Recipe excerpted from Canning in The Modern Kitchen. Copyright 2018 by Jamie DeMent. Published by Rodale Books, an imprint of Crown Publishing Group, a division of Penguin Random House LLC.


    Canning in The Modern Kitchen (Rodale Books, 2018) by Jamie DeMent offers recipes and tricks for preserving fresh ingredients and interesting creations. The book covers a variety of techniques including basic water bath canning and oven canning, and lays out the equipment needed for successful canning.

    Caramel is another sweet lifesaver.  It can be anything from a sundae topping to a filler in cakes or pies.  To use after freezing, thaw overnight in the refrigerator or heat gently on the stovetop.