3 Ways to Use Caramel Sauce

One caramel sauce recipe, 3 ways to use it.

We're bringing you the best ways to cook up indulgent dishes to treat your loved ones to. This content was created in partnership with Food52.

Valentine’s Day is the perfect time for going over the top — when chocolates are piled atop love letters atop roses. Whether you’re treating yourself or someone you love, this time of year warrants a little luxury. Our favorite kind? No, it’s not pink champagne or multi-course dinners — it’s caramel: drizzled, swirled, and baked into already-rich desserts, just because.

This is how we’ll be eating it, all winter long:

A Sweet Surprise: Take cupcakes to the next level by swirling a tablespoon of caramel into each cup of batter before baking. And before you put those brownies in the oven, dollop spoonfuls of caramel over the top and swirl.

DIY Caramel Corn: The best way to spend Valentine’s Day may be in front of a good movie with a big bowl of caramel corn. Pop your favorite variety, pour warm caramel all over, mix it well, and then spread it on a lined sheet pan and bake for about 30 minutes at 300° F. Let cool, break the caramel corn apart, and serve alongside your favorite rom-com.

Hot and Cold: Heat up your ice cream routine with a drizzle of warm caramel. Make it even better by adding a healthy glug of whiskey or bourbon to the finished caramel. If you’re really not messing around, crush up some salty pretzels to sprinkle on top, too.

Live.Love.Lux Tip: Take control of your bubbling caramel with the precision heat and temperature control of the Electrolux induction range.

caramel sauce

Photo by James Ransom

Salted Bourbon Caramel

Servings: 2 1/2 cups



  • 2 cups sugar
  • 1 cup unsalted butter (2 sticks)
  • 1 cup heavy cream
  • ½ teaspoon salt
  • ¼ cup bourbon
  • 1 tablespoon lemon juice


Melt the sugar in a wide, medium pot with high sides over medium-low heat until it begins to melt in places. Keeping a close eye on the heat (making sure not to let it get too high) and swirling the pan every so often, cook the sugar until it turns into caramel and is approaching the color of a penny.

Once it’s a deep copper in color and smells roasted and a little nutty, add the butter and heavy cream, and be careful — the mixture will bubble like mad. Turn the heat all the way down to low. Stir to incorporate.

Remove the pot from the heat and stir in the lemon juice, bourbon, and salt..

Pour into jars and let cool.This caramel will last, stored in the fridge, for up to 2 weeks.

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