Caramel Sauce

Sweet Potato Cheesecake with Caramel Sauce

This sauce is a great complement to our Sweet Potato Cheesecake, but is extremely versatile. Drizzle some over vanilla ice cream, serve with apple-flavored desserts, or get creative on your own!

1 cup sugar
½ cup light corn syrup
½ cup water
4 oz. (one stick) unsalted butter, cubed
¾ cup sweetened condensed milk
¼ cup heavy cream
Water to adjust consistency

Combine the sugar, corn syrup and water in a medium-sized sauce pot and cook over medium heat until the mixture becomes dark amber in color. Remove from burner and add butter until fully incorporated. Reduce the heat to a low temperature and return to burner. Keep whisking until the mixture is smooth. Add the condensed milk and then the heavy cream. The sauce should continue browning. Add at least 2-4 oz. water to the caramel mixture when hot to achieve the desired consistency. Cool and serve at room temperature.

To Store: Pour into an airtight container and refrigerate for up to one week. Allow to set at room temperature before serving.

Tony’s Tip: Be sure to add the additional water when the mixture is still hot; if it cools it will be too hard to incorporate the water.


2 Responses

    1. Sarah Nasello

      So glad to hear that, Rhonda! We’ve had several readers who have made the caramel sauce at home with great results. As for the bread pudding, you can buy fresh panettone this Friday and Saturday at Breadsmith, and then from Dec. 14 – Christmas. Otherwise, we’ve seen the best selection at TJ Maxx. But I’d love to know what you’re baking this Christmas season – your chocolate chip cookies are some of the finest we’ve ever had! Merry Christmas!

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