Easy Caramel Sauce {Recipe}
Do you love dipping apples in caramel? What about pouring that goldeny-sweet sauce all over a nice piece of apple cake? Or better yet some ice cream? Whatever way you like it, you'll like it even more knowing that you made it yourself! With only a few simple ingredients you can make caramel sauce right in your own kitchen and in less than 10 minutes! You game? Okay let's get started!
Caramel Sauce -print this recipe HERE-
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup heavy whipping cream
pinch of salt
1 tsp of vanilla
Melt butter and sugar together in a small saucepan over medium heat until sugar is dissolved. Stir in cream, salt, and vanilla and heat until gently bubbling making sure to continually stir so mixture does not burn. Remove from heat. Caramel sauce will thicken upon cooling.
Easy peasy, right! You just need a little butter and brown sugar...
and some heavy whipping cream to make some crazy delicious homemade caramel sauce!
First we'll melt 1/2 cup of unsalted butter and 1/2 cup brown sugar in a saucepan over medium heat until sugar is dissolved.
Mmm, I think that is looking pretty dissolved to me!
Now go and add in 1/2 cup of heavy whipping cream...
Then add in 1 tsp of vanilla and a pinch of salt.
Stir everything together until you get a gentle bubble going and then remove the sauce from the heat source and let it cool.
At first your caramel sauce will seem very thin and watery...but that's okay! As it cools it will thicken, I pinky swear. I usually wait until it's warm to the touch and then I pour it into a resealable glass jar and place it in the fridge. It will thicken up pretty quickly in there.
Then when you need a little something sweet , just pour what you need into a microwavable bowl or pitcher and heat it up for 10-15 seconds. Et voilà...utter perfection made 100% by you!
PS. Tomorrow I'll share one of our favorite ways to eat this up!
XOXO,
posted by Maggie @ 9/29/2011
11 Comments:
yum...i can't show this to my daughter or i will have to make it right away. she loves caramel
This sounds so good - I'll have to make some, but I'm in the UK and I'm unsure what heavy whipping cream is???
Gill, I think it's the same as double cream in the UK, but but it is a little thicker than our whipping cream. It contains about 48% butterfat. Some cooks add a tablespoon or so of milk to 8 to 10 ounces of double cream before whipping it to keep it loose enough.
So yummy in my tummy! You are indeed super mom and never cease to amaze me!!!
Sounds (and looks!) delicious. I love caramel. And, I was recently diagnosed with Celiac, so it's really good for me to make my own food so I know the ingredients. Does this have a limited life in the fridge? ...not that it would reach it. ;)
Yes, USA heavy whipping cream is UK double cream, with a tablespoon or so of milk.
And, thank you for this recipe! I thought I was going to need a sugar thermometer and all kinds of fancy stuff, but this is reassuringly straightforward. I think I'll try some drizzled over an apple crumble, after throwing out my bathroom scales. (Never liked the nasty little thing anyway. It never says anything nice to me)
Mmmm. This sounds/looks better than unwrapping a bunch of caramel candies. Officially pinned. :)
Definitely want to try, but is there a way to gift it without putting it in the fridge? Thought it would be a great Christmas gift for family and teachers.
Thanks for all you blog.
I am about to make this to top an apple cake. Can't wait!
Anyone know the shelf/fridge life of this recipe. It looks sooo good!
Hi Mei-Lyn! I would say one to two weeks!
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