Brandied Caramel Sauce

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This brandied caramel sauce is the perfect sauce for adding to any dessert. Drizzle on ice cream, cake or this brandied caramel chocolate souffle.

The brandy gives the caramel sauce a solid punch of flavor. If you prefer to not have alcohol in the sauce feel free to omit it, though I highly recommend you have it in. It makes such a difference!

This recipe is easy to make. I suggest using a candy thermometer so that you don’t need to worry about burning the sauce. If you are looking to purchase a candy thermometer, I suggest one that doesn’t rest on the bottom of the pan, like this candy thermometer.

If you don’t have a candy thermometer you can still make this caramel sauce, but you will want to keep a watchful eye to prevent your sauce from burning.

Alright, you ready to get started?! Let’s get baking!

How to make brandied caramel sauce

First, you will want to simmer the sugar, water, corn syrup and salt together in a saucepan until the sugar is dissolved.

Using a candy thermometer, boil mixture without stirring until the sauce turns a golden caramel color. Remove pan from heat at 266 degrees. (If you aren’t using a candy thermometer watch for the golden caramel color and remove promptly to avoid burning. )

Add cream, vanilla and brandy.

Mix until well combined, about one minute.

Cool the sauce to room temperature. It will thicken as it cools.

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