Let’s talk about caramel today! So far I can honestly say I’ve never met anyone that didn’t like caramel, and it’s a staple in fall desserts. After trying several different caramel sauce recipes over the years, I’ve officially settled on a favorite. Not only is it the easiest recipe I’ve tried, it also tastes rich and sweet, just how I like my caramel. You can check out my recipe for bourbon caramel sauce over on RecipeChatter, and I thought that was pretty hard to beat, but this simple caramel recipe still tops it for me.
This caramel sauce is the perfect addition to the top of a cookie, the middle of a cupcake or just on a spoon by itself, and by adding a 1 teaspoon or less of sea salt, you can make this into a luscious salted caramel sauce.
- 1/2 cup butter
- 2 cups brown sugar
- 2/3 cup heavy cream
- 2 tsp vanilla extract
Melt butter in a saucepan on medium heat. As it melts, stir in the brown sugar, cream and vanilla. Cook for at least five minutes, whisking occasionally until the caramel is thick. It will bubble heavily, so keep an eye on it so that it doesn’t boil over. Continue cooking the caramel on low heat until the caramel reaches your desired thickness.
Let it cool before eating, drizzling or filling. It will thicken as it cools, so don’t worry if it appears thin after 5+ minutes of cooking. Store in an airtight container in the fridge for several days, preferably a glass container, and reheat as necessary.