See more

Brandy-Caramel Sauce

This sauce is super easy--no worrying about scorching the sugar as with traditional caramel sauces. It's also terrific without the brandy.


This recipe goes with Brandy-Caramel Ice-cream Puffs

Southern Living APRIL 2006

  • Yield: Makes 2 cups
  • Cook time: 10 Minutes
  • Prep time: 5 Minutes


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


1. Bring whipping cream to a simmer in a large saucepan over medium heat, stirring occasionally. Add sugar; cook, stirring occasionally, 5 minutes or until smooth. Remove from heat, and stir in brandy, butter, and vanilla.

To make ahead: Cool and store sauce in an airtight container in the refrigerator for up to 2 weeks. To reheat, microwave sauce in a glass bowl at HIGH for 1 to 1 1/2 minutes or until warm, stirring once.


Go to Full Version of

Brandy-Caramel Sauce Recipe