This versatile caramel sauce is quick and easy to make, and the best part is that no thermometer is needed!
Caramel Sauce is one of those condiments that makes me think of Fall desserts — apple pies, pear tarts, and cheesecakes — but it also reminds me of brownies, ice cream, and frozen coffee drinks. It’s suitable any time of the year, really!
Once you try this recipe, you’ll want to keep a batch of the caramel sauce in your fridge because they can be easily reheated in the microwave and just serve so many purposes. Stir into coffee, drizzle over pancakes and waffles, pour generously over ice cream sundaes.
To make salted caramel sauce, you can add a pinch of sea salt at the end, or use salted butter instead of unsalted butter. For those who want a little boozy flavor, feel free to add a splash of bourbon.
- 6 tbsps unsalted butter, diced
- 1 cup brown sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
- Pinch of sea salt (optional)
- In a medium saucepan over medium heat, mix together butter, sugar, and heavy cream. Bring to a boil then reduce to a simmer and cook, stirring frequently, until the mixture is thick and golden in color, about 5 minutes.
- Remove from heat and stir in vanilla and sea salt if desired. Mixture will thicken as it cools. Serve warm.