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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.
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?
This recipe, like all my recipes, is shared in the Meal Plan Monday link up. You can find the link in my sidebar – or right here!