Easy Caramel Sauce ~ Stove top, 15-minute, no corn syrup caramel sauce with just a few simple ingredients.I’m a little late to the salted caramel craze. In fact, I am really late to the whole loving caramel game. If it was in chocolate, it was fine. But it was never something I sought out. During my formative years, caramel was basically those square brown bricks. You know what I mean by bricks…so stale that if you try to bite into them, they will break your teeth and once they begin to soften, they will pull your fillings out.
Occasionally caramel was found on the ice cream buffet, and that stuff was good, but if I was limited to toppings, hot fudge won out each and every time.
Then one day, in a hot and humid kitchen in a small Texas town, my world changed. One sauce pan, butter, heavy cream, brown sugar, and vanilla were whisked together to form a luscious, thick, and gooey sauce to compliment Texas’ best ice cream from Brenham, a small town near College Station.No more square brown bricks. No more high fructose corn syrup concoctions. Simple ingredients. Big taste. Just an easy caramel sauce you can enjoy knowing you are getting pure ingredients, plus I’m sure dentists would prefer this easy caramel sauce over those bricks.
I have written a few (upcoming) recipes that require caramel, so I made a big ole batch. Plus I knew I’d be dipping my spoon in it quite frequently, therefore having a more than enough was necessary. And of course with Elizabeth around, she’d need some to dip her apples or her fingers into.
This recipe does make a big batch, close to three cups, enough to fill a jar and toss in the fridge to get you through a carton or two of your favorite ice cream. In this recipe I used kosher salt, it’s thicker than table salt and will really punch up the salted caramel taste. Table salt will work, add a bit at a time as taste as you go, allowing it to return to a simmer between saltings. The salt can be omitted if you don’t want the salty taste, but I’d still add at least a pinch.
Easy Caramel Sauce
- 1/2 cup salted butter (1 stick)
- 2 1/2 cups dark brown sugar
- 1 cup heavy cream; to desired thickness.
- 1/2 tbsp vanilla
- 1/4-1/2 tsp kosher salt; to taste
- In a heavy bottom sauce pan over medium heat, melt the butter.
- Add the brown sugar, heavy cream and vanilla, whisk together.
- Whisk constantly for 8 minutes, to bubbling, and add a quarter of the salt, whisk and cook for an additional minute. Take care to not let it burn.
- Stop and scrap down the sides.
- Taste for salt, add more, an additional quarter portion and resume whisking for another minute or two. Taste again. Repeat adding salt and returning to a simmer until it has reached the desired saltiness.
- Once the salt is right, allow to simmer and thicken for an additional 2-3 minutes.
- Remove from heat, scrape down the sides and allow to cool enough serve or jar and place in the refrigerator.
Can decrease the brown sugar to 2 cups and the cream to 3/4 cup. It's all about the desired thickness. It will thicken upon standing.