Oh how I love caramel sauce. Loooooove. Wish I could marry it. I’m ringing in Spring with ice cream and caramel baby. Nevermind that the high for Saturday is 45, I’m living in this moment, this 75 degree, I ran in a tank top yesterday, flip flops and painted toe nails, moment. You should too.
Homemade caramel sauce is intimidating to some. It used to intimidate me. The first time I made it, I burned it and my whole jar was super bitter. Since then, I’ve found this recipe. It’s fool proof. It’s buttery and vanilla-y and smooth and delicious. It comes together in minutes with a couple simple ingredients. You’ll never buy a squeeze bottle of runny “caramel” again.
One final note: the corn syrup in this recipe is the secret to keep it from crystallizing, especially once it goes in the fridge. I forgot this last time and it was so delicious the first time I used it but after it cooled back down it was a bunch of sugary crystals. So don’t skip it.
Start by combining brown sugar, heavy cream or half & half, butter, salt, and corn syrup in a saucepan. Use a pan that is bigger than you think you need because it will foam up at the end when you add the vanilla.
Heat on low to medium heat 5-7 minutes, whisking continuously until it starts to thicken.
Turn off the heat. Add the vanilla and whisk to combine. Pour into a jar and let cool. Done. Told you it was simple.
Thing to do with caramel:
- Pour or drizzle over ice cream
- Drizzle over cheesecake
- Drizzle over apple crisp
- Use in dark chocolate caramel cake or cupcakes
- Eat out of the jar with a spoon
- Dip apples in it
- Dip anything it.
- 1 cup Brown Sugar
- 1/2 stick Butter (4 Tablespoons)
- 1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
- 2 tablespoons light corn syrup
- 1 Tablespoon Vanilla
- Pinch Of Salt
- Mix all ingredients except the vanilla in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Add vanilla and whisk to combine. Serve warm or refrigerate until cold.
- If sauce is thin, just continue cooking for a few more minutes.