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5 from 1 vote


Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Servings: 7 cups


  • 2 cups granulated sugar
  • 1 cup packed brown sugar
  • 1 cup corn syrup
  • 1 cup evaporated milk
  • 1 pint 2 cups heavy whipping cream
  • 1 cup salted butter 2 sticks
  • 1 1/4 teaspoons vanilla


  • Combine everything except the vanilla in a large stock pot over medium-high heat. (My stove goes from 1-low to 9-high and I set mine at 6 for this recipe.) Stir occasionally until everything is melted and combined. Once mixture begins to bubble, set your timer for 12 minutes. After 12 minutes, remove from heat and stir in the vanilla.
  • Store in glass jars in the fridge. Caramel sauce will keep for about 4-6 weeks. Recipe yields about 7 cups- or 3 pint sized canning jar's worth, plus some leftover for dessert. It's a great gift idea too- fill a small 4-ounce calling jar and tie a bow around the lid. Everyone loves it!