While traditional Caramel Sauce needs a candy thermometer, that is way too difficult for my lifestyle right now. One of the best parts about this recipe (like what I try to do with all of the recipes I share here) is that you cannot make any mistakes , (a little less sugar or a little less butter, no problem!). You also can whip it up in no time with ingredients that most everyone has readily available in their kitchen. This sauce works really well on top of baked apples and drizzled on apple pie.
Ingredients for caramel are usually in your kitchen already.
- 1 Cup Brown Sugar
- 1 Stick Butter
- 1 Cup Cream (or Half and Half)
- 1 Tablespoon Vanilla
- 1 teaspoon salt (unless your butter is salted, than a pinch will do fine).
Put all ingredients except vanilla in a pot over a low flame. Whisk to melt butter.
Whisk ingredients except vanilla over a low flame.
Once the caramel is thickened, put in the fridge to thicken more.
Continue to whisk until the mixture thickens. Remove from flame and stir in vanilla.
Store in glass container and put in the fridge. Caramel will continue to thicken in the fridge.
Homemade Caramel made with milk, butter and cream. So easy!
My husband and daughter are ice cream afficianados. That is to say, they are very particular about the type and kind of ice cream they eat and exactly what tops it. This sauce is family approved.
