Easy Homemade Caramel Sauce
I call this my no fail 10 minutes to heaven caramel recipe! It is stupid easy and makes the most rich, lovely caramel sauce! I use it on all sorts of stuff from stirring it into warm apple cider to drizzling it on pancakes instead of syrup. Just try not to eat it all out of the jar with a spoon! (That would never happen in my house...)
- ½ cup salted butter
- 1 cup heavy cream
- 1 cup packed light brown sugar
- 2 tsp. vanilla extract
- 1/8 tsp. sea salt
In a heavy bottom sauce pan melt butter over medium-high heat. While it is melting measure cream. Add brown sugar, vanilla and salt to the measuring cup with the cream.
When butter is melted use a rubber spatula to scrape everything from the measuring cup into the butter. Whisk until combined. When the mixture returns to a hard boil, turn the heat down to a medium-low temperature. The stove should be just hot enough to keep the caramel sauce bubbling a little bit at a low simmer.
Leave the sauce to simmer for 8-9 minutes. You don’t need to stir. It will thicken and turn a more golden brown as it cooks down.
Cool to room temperature and then refrigerate for up to 1 month. This recipe makes a scant 2 cups.
Eat with a spoon, serve over ice cream, brownies, cake, bread pudding, in coffee, with gingerbread, as a dip for apples, or drizzled over shortbread cookies!
This sauce can be frozen for 6-12 months!
- Let the sauce cool to room temperature in the pan.
- Use a canning funnel to pour into the jars without getting them sticky.
- Leave SPACE - at least 1" at top of jar so the sauce has room to expand. Everything expands when it freezes and if you don't leave room glass jars will crack / break. (In fact a wise person might freeze in plastic instead of glass to avoid the hassle.)
Calories: 138kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 71mg | Potassium: 11mg | Sugar: 1g | Vitamin A: 396IU | Vitamin C: 1mg | Calcium: 11mg