Until the last year or so I always thought that making caramel was this complicated thing that required candy thermometers and a wealth of vigilance and patience. Maybe that’s true for some of the traditional hard caramel recipes, but not so for this easy Caramel Sauce recipe. It’s a great all-purpose dessert condiment kind of thing to keep around with a multitude of uses. We pour it on ice cream and use it in/on cheesecakes, fudge, cakes, etc. And it goes great with my Hot Fudge Sauce recipe. It’s really a quick and easy way to add a little flare to baked goods and desserts.
Melt together all butter, brown sugar, and cream in a sauce pan.
Boil for 3 minutes, stirring constantly. Remove from heat once the 3 minutes is up. Consistency while hot will be thin and pourable.
Homemade Caramel Sauce
Total Time: 10 minutes
Yields about 1 1/2 cups
1 stick butter
1 cup brown sugar, packed
1/3 cup heavy cream
Melt together all three ingredients in a small saucepan on medium heat, stirring frequently. Bring to a boil and boil for 3 minutes, stirring constantly. Remove from heat when the three minutes is up and allow it cool slightly before use or storage.
It will be pretty thin while it’s hot, but it thickens up some as it cools.
Original recipe from Life, Love, and Sugar.