Brandy-Caramel Sauce

Brandy-Caramel Sauce

We suggest using the full amount of butter in this sauce, although half of our tasting table thought it was fine with 2 Tbsp.

  • Yield: Makes about 2 cups


  • 1 cup whipping cream
  • 1 1/2 cups firmly packed brown sugar
  • 2 tablespoons to 1/4 cup butter
  • 2 tablespoons brandy*
  • 1 teaspoon vanilla extract


Bring whipping cream to a light boil in a large saucepan over medium heat, stirring occasionally. Add sugar, and cook, stirring occasionally, 4 to 5 minutes or until sugar is dissolved and mixture is smooth. Remove from heat, and stir in butter, brandy, and vanilla. Let cool 10 minutes.

*Apple cider may be substituted.

Note: To make ahead, prepare recipe as directed. Store in an airtight container in refrigerator up to 1 week. To reheat, let stand at room temperature 30 minutes. Place mixture in a microwave-safe bowl, and microwave at HIGH 1 minute, stirring after 30 seconds.


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Brandy-Caramel Sauce Recipe