Warm and comforting, this Easy Homemade Caramel Sauce is going to be your new go-to. With just 5 ingredients and about 10 minutes of time, you too can make this holiday ready treat!
Which do you say? Car-a-mel or carmel? I feel like caramel is one of those words I go back and forth on depending on the present company. It’s like saying envelope or ahn-velope. Or vase or vahse. There’s just so many options!
Oh, and don’t get me started on how to say Nevada. I’ve learned from dating a native Nevadan that they take pronunciation of their state very seriously. Did you know it is Ne-va-da and not Ne-vah-da? Yes. If you are a Nevadan or ever meet one, now you are prepared to speak with them. Props to Go Eat and Repeat for dropping the knowledge today.
So anyways, now that I’m done that tangent, let me talk about this 5 ingredient, Easy Homemade Caramel Sauce. One, did you just read that it is only FIVE ingredients?! Brown sugar, heavy cream, butter, vanilla extract and salt! That’s all it takes! Not to mention that it can be made in about 10 minutes.
You will never want to buy caramel sauce again.
With fall weather rolling in, I figured it would be the perfect time to post a great, easy, go-to recipe that can be added into or put on top of so many things! It is great to pour onto cupcakes, muffins, scones, cookies or to dip apples, pretzels and other snacks into!
And let me tell you what. The flavor is incredible. The caramel sauce is thick and incredibly decadent. The caramel flavor is so deep and the hint of vanilla and salt at the end leave you wanting to indulge in even more.
It really is a great go-to recipe for the upcoming fall and winter seasons. Oh, and look for me to feature it in a delicious beverage in a few weeks =)
- 1 cup packed brown sugar
- 1/3 cup heavy cream
- 4 tbs unsalted butter
- 1/2 tsp vanilla extract
- Sea salt, to taste (I used about 1/8 tsp in mine)
- In a medium saucepan over medium to medium-low heat, combine all ingredients. Allow caramel sauce to come to a boil, whisking constantly. Cook caramel sauce until the mixture has thickened, about 5 minutes. Remove from the heat.
- Allow the sauce to cool at least 5 minutes before serving- it will be very hot!
- Store in an air-tight container in the refrigerator.
- 1. Choose a pot that is at least twice the size of the combined ingredients. When the caramel sauce boils it will increase in size, so you need to have extra space in the pot to accommodate it.
- 2. Don't get too worried about the thickness of the sauce as you are cooking it. As you boil it you will notice it start to thicken slightly. Once chilled, the caramel sauce will become significantly thicker.