Spoon licking good! This Caramel Sauce recipe is so simple and easy, you will never buy the ready-made or off the shelf kind ever again. I know I don't..not anymore!
You will only need 4 basic ingredients, that you may already have in your kitchen, and you are all set!
The good thing is you know how much sugar is used. This recipe does not really use much, so it is not too sweet and adding a little salt makes it even less sweet.
Double this recipe and you can stock it in your fridge for days or even weeks.
That way you always have caramel sauce on hand to make simple desserts like ice creams, crepes, pies yummier or for making brownies and bars.
I've used this caramel sauce for making my peanut butter & caramel frosting that is perfect for banana cupcakes. You may also be interested to use this for making my easy banoffee pie and of course my fave, banana crepes with choco-caramel sauce.
how to make caramel sauce?
Heat sugar over medium-high until it melts.
Stir from time to time to avoid sugar from burning.
Once sugar is melted and turns deep amber, add the softened butter. Make sure it is no longer cold or it will harden the caramelized sugar.
Turn off the heat and pour the heavy or all-purpose cream.
It will bubble up once the cream is added, just continue to whisk until it becomes smooth. Add salt.
Caramel Sauce
Ingredients
- ¼ cup sugar
- ½ cup all-purpose cream or heavy cream
- 1 tablespoon butter
- ¼ teaspoon salt
Instructions
- In a small saucepan, heat sugar over medium-high heat, while stirring from time to time, until it turns into a deep amber caramelized brown.
- Add softened butter and whisk until well blended
- Turn off the heat and slowly pour the cream. It will bubble a bit once the cream is added. Remove from heat but keep on stirring.
- Add salt and stir some more.
Notes
Nutrition
Kaline says
Hi, looks so easy to make! how long will this keep if in the ref? Thanks!
Bebs says
It is really a breeze to make. It will last for 2 weeks or longer in the fridge and you can also freeze it to last for at least 3 months.
Andrea says
Do think I could "can" this sauce in a hot water bath in ball canning jars? Or would it spoil?
Bebs says
If you are planning to use it commercially then I have to be honest that I have not tried it. But for personal use, it can be kept at room temperature for 3 days. Refrigerate it for up to three weeks or freeze and it can last up to three months.
Bev says
Hi Ma'am Bebs. Do you think I can drizzle this on a home made cake?
Thank you and happy holidays!
Bebs says
Yes you can Bev..