Do you pronounce it “car-mel” or “care-a-mel”? However you say it, this caramel sauce is delicious! I’ve wanted to try making caramel sauce for a while, but didn’t want to have to fuss with a candy thermometer, so I’d been kind of intimidated. But you can’t get much simpler than this recipe and your result is a sultry smooth, creamy, decadent caramel sauce.
Originally, I made this caramel sauce to go with Pumpkin Cheesecake. However, I’ve been loving the leftovers as a dip for apples. I love the idea of caramel apples, but having braces for 4 years in high school/college definitely hindered my caramel apple dreams. And caramel apples are so messy! But now you can have all the deliciousness of a caramel apple on whatever your favorite apple is, and you can very daintily dip sliced apples in this most perfect caramel sauce.
Do you love caramel apples? Any other braces-wearers that missed out on gooey sticky treats?
Easy Caramel Sauce
Makes about 1 1/2 cups
Adapted from Smitten Kitchen
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 tsp kosher salt (or 1/2 tsp table salt)
- 1 cup heavy cream
- 1 Tbsp vanilla extract
In a small saucepan, melt butter over medium high heat. Mix in the sugar, salt, and heavy cream. Bring to a boil and let boil for 5 minutes, or until thickened. Remove from heat and stir in the vanilla. Allow to cool, taste and add more salt or vanilla as desired.
Serve with apples, cheesecake, ice cream, brownies, a spoon….
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