Easy 5 Ingredient Caramel Sauce

9:12 PM

It's September and Fall is in the air!  We've even had a few days that cooled off enough to feel fall-like here in CA!  (Ok, so I'm pretty sure there were only two of them, but they totally count!)


My friend Lisa brought treats to a church activity recently. She is a wiz in the kitchen, so I wasn't surprised to find out that the most amazing homemade caramel sauce I have ever tasted was hers. She told me how easy it was and shared her recipe...and said I can share it with you! Hooray! 

So to kick off my fall baking, this Homemade Caramel Sauce seemed like the perfect thing.  It's something simple that you can add to pretty much any of your other fall baking to make it even more amazing. Think of the possibilities!

No, really. You should think about it. Or maybe do an image search for "caramel desserts." Actually, don't do that. That's way too dangerous! Of course, you have the classic apple slices dipped in caramel (or other snack foods... graham crackers, pretzel sticks, marshmallows, fingers...). You could add it to hot apple cider, or hot chocolate, or really any other hot drink that it'll melt into. Drizzle it over plain vanilla ice cream, or add a few sliced bananas for a real treat! Caramel brownies, caramel cake, caramel frosting, caramel cheesecake, caramel ice cream, caramel puddings, caramel shortbread cookies, caramel rice crispy treats, caramel apple pie.  I could go on all day! That caramel apple pie though... Yeah- I'll be posting a recipe for that next week! Yay! :) 

I digress...it's easy to get distracted here, thinking about caramel.  However, you can't do any of this without the caramel sauce first!  And so, on to the recipe!

Homemade Caramel Sauce
  • 1/2 c salted butter
  • 1 c dark brown sugar
  • 3/4 c heavy whipping cream
  • Pinch kosher salt (ok, so my "pinch" was definitely more like 1/2 tsp)
  • 1 tsp vanilla 
In a medium saucepan, melt the butter over medium to medium-low heat.  Stir in the sugar and cook, stirring constantly, for 2 minutes.

Add in the whipping cream and cook another 2 minutes.  The mixture will have some nice slow bubbles going. If it starts bubbling up and getting too frothy, turn the heat down.

Remove from heat and stir in the salt and vanilla extract. Pour into a glass jar and keep in the fridge for up to a month. (Ha! We all know this is going to get eaten up way faster than one month! Really though, be careful trying it with a spoon! :) )









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