As far as caramel sauces go, I haven’t met one I didn’t like. I like caramel more than chocolate and am always looking for a new caramel recipe. I made apple pie fries for a recent dessert buffet and wanted a caramel sauce to drizzle on them. Because any kind of fries deserve a drizzle of some kind of sauce. This new caramel recipe is now on my all time favorites list!
Making the caramel sauce isn’t difficult; it’s a 2 minutes + 2 minutes method. In a medium sized saucepan over medium low heat I melted the butter then stirred in the brown sugar. Then I cooked it for 2 minutes, stirring constantly.
Next the cream was added to the saucepan and it cooked for another 2 minutes, again stirring constantly. Doesn’t 2 minutes seem like a long time when you’re stirring? I always think it’s so long when I’m beating a cake mix for 2 minutes.
Finally I removed the pan from the heat and stirred in the vanilla and salt and that was it! I let the sauce cool before pouring it into a squeeze bottle and storing it in the refrigerator. The sauce will seem pretty runny but it firms up as it cools and will firm up further in the fridge.
After refrigerating the sauce has a great consistency at room temperature and softens easily in a little warm water when it’s been refrigerated. I stored it in a squeeze bottle so it could be easily drizzled. You could also store it in a glass jar and spoon it over your dessert items.
The flavor of this caramel is to die for! Rich with the cream and brown sugar, I’ll say again: it’s my favorite now! Drizzled on the fries it was a huge hit on the dessert buffet and for weeks afterwards we drizzled it on all kinds of things: ice cream, cookies, cake.. my fingers.. the uses are endless! I even made rolls out of caramel and a cut up can of cinnamon rolls as a fun treat. Super fast and only 5 ingredients that I always have on hand!
The Best Caramel Sauce
1/2 cup salted butter
1 cup brown sugar
2/3 cup heavy cream
1 teaspoon vanilla
1/8 teaspoon salt
In a medium saucepan over medium-low heat melt butter. Stir in brown sugar and cook for 2 minutes.
Mix in heavy cream and stir for two more minutes. Remove from heat and stir in vanilla and salt.
Pour into a jar and let cool. Refrigerate for up to a month.
Note: sauce will thicken more as it cools and in the refrigerator. Do not panic!
Also, the caramel sauce lasted for 4 months in my fridge without any change in quality. It was lost in a corner and finally discovered and used to make caramel rolls out of a roll of cinnamon biscuits.
Adapted from Five Heart Home