Wondering what to do with the extra Halloween candy corn? Make Candy Corn Caramel Sauce! This is an easy recipe for caramel sauce made with candy corn candies as the sugar, and butter and cream to make it silky and creamy. The caramel sauces tastes just like classic caramel, but with a fun color twist, perfect for Fall!
In a medium heavy bottom saucepan add the chopped candy corn and water. Heat over medium-low heat until the candy is melted, stirring occasionally to move the candy around to dissolve it and keep it from sticking to the bottom of the pan. Note - I use a silicone spatula to stir the caramel.
1 cup candy corn, chopped, 1/4 cup water
Once the candy has melted, turn the heat up to medium high and heat the candy until it starts to bubble and thicken, and the water has evaporated. This may take up to 5 to 7 minutes. Stir the caramel occasionally to heat evenly and make sure it is not sticking to the bottom of the pan. Note - Hot sugar is very hot. Please use caution when making the caramel sauce! If you like to use a candy thermometer to know when the sugar is ready, heat to 350F degrees.
Reduce the heat to a simmer and add the heavy cream. Stir to mix and return the heat to medium high and continue to heat and stir until the caramel starts to bubble and thicken - about 2 to 3 minutes. Note - You will know you have reached a good consistency for the caramel when you drag a spatula through the caramel and it creates a part down the middle.
1/4 cup heavy cream
Remove the caramel from the heat and stir in the butter and salt. Carefully transfer the caramel to a jar (or heat-proof container) and let it cool to room temperature. The caramel sauce will thicken more as it cools.
2 tablespoons unsalted butter, 1/4 teaspoon salt
The caramel sauce is ready to use once it cools, or it can be stored in a sealed glass jar in the refrigerator for 2 to 3 weeks. To serve, the caramel sauce can be heated in the microwave for a few seconds and drizzled over your favorite treat. Enjoy!