Do you know how easy it is to make your own caramel sauce? It might seem difficult, but it’s actually very simple and can be done with ingredients you likely already have on hand. I’ve been making this caramel sauce recipe for several years now and use it to top lots of yummy desserts and sometimes stir some into my coffee. Keep reading to see what I originally wrote about it when I posted this recipe back in 2017, but now with lighter, brighter, clearer updated photography. Enjoy!
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.
It’s no problem to whip up a batch of caramel sauce on your stove top in about 10 minutes. The key is whisk continuously and not to let it boil too long. If you let it boil too long you will have to chip it out of your pan with a chisel. But don’t let me scare you! You’ll know it’s time to take it from the heat long before something like that happens, I promise. I only had to use my chisel once, and that many years ago one sl
- 1 stick butter
- 1 cup brown sugar packed
- 1/3 cup heavy cream
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Melt together all three ingredients in a small saucepan on medium heat, stirring frequently.
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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 seem somewhat thin at first, but it thickens as it cools. Store in the refridgerator.
Original recipe from Life, Love, and Sugar.
Updated March 21, 2020