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Jump to recipeThis easy caramel sauce is perfect to whip up for a spontaneous ice cream sundae or dipping slices of apples. No candy thermometer needed.
I think love is caramel. Sweet and fragrant; always welcome. It is the gentle golden colour of a setting harvest sun; the warmth of a squeezed embrace; the easy melting of two souls into one and a taste that lingers even when everything else has melted away. Once tasted it is never forgotten. – Author Jenny Colgan
I have made ‘real’ caramel before. You start with white sugar and burn it just enough to get caramel-y but not enough to scorch. Delicious indeed, but time consuming. And frankly, stress that I don’t need in my life.
If you, like me, occasionally need to whip up a quick caramel sauce…this is for you!
Having left over ice cream from a float-making party was the perfect excuse to make a variety of sundae toppings. We could’ve made fried ice cream sundaes, but I decided to go with the quickest hot fudge and this easy caramel sauce.
What makes it so easy is that you start with brown sugar. That, and it’s made with only a handful of ingredients.
Brown sugar, butter, cream, and vanilla.
Mama.
You can add a pinch of salt if you’re so inclined. I was.
There is no candy thermometer or chance of scorching sugar involved.
It is truly magical over ice cream. I like to add a sprinkling of chopped pecans to mine. With autumn coming, I will be keeping a jar of this ‘sweet and fragrant, always welcome’ caramel sauce at the ready for dipping apple slices.
Looking for more caramel recipes? Have you heard of dulce de leche? It is caramel’s thicker, more decadent cousin from South America that will send you reeling. But I digress…
What will you do with your easy caramel sauce?
Easy Caramel Sauce
Ingredients
- 1 cup brown sugar
- 7 Tablespoons of butter, cut into pieces
- 1/2 cup heavy cream
- splash of vanilla (about 1/2 tsp)
- pinch of salt (optional)
Instructions
- Combine brown sugar, butter, and cream in a small saucepan
- Heat over medium to medium-low heat until bubbly
- Cook until slightly thickened (about 5 minutes)
- Remove from heat and stir in vanilla and salt (if using)
- Store in refrigerator for up to a couple of weeks
I just gained five pounds reading this, but then I lost three pounds from dehydration (all that drooling) so I’m feeling good about this.
I see ice cream in my future.
I might have taken this by the spoonful like medicine when it was warm. Maybe.
This sounds delicious and so easy. Pinned.
Thanks so much for stopping by. I hope your family enjoys it as much as we do!
I am absolutely drooling! This looks fabulous. Printing now to make tomorrow…since it’s bedtime now. =) So glad you shared.
Oh I hope you enjoy it as much as we do. Sweet dreams of caramel!
What’s the best way to thin the sauce out? Somehow, it got too thick to spread let alone drizzle!
If it’s cooled, I would try warming it up to thin it; and if it is warm and it’s still too thick, maybe try add a little more cream/milk.