This easy homemade caramel sauce is quick to make and has a silky texture you and your family are going to love! Try it on bread pudding or apple crisp!
Easy Homemade Caramel Sauce
- 1 cup sugar*
- ¼ cup water
- ½ cup heavy cream
- 6 tbsp salted butter, room temperature
- 1 tsp vanilla
- Heat granulated sugar and water in a medium saucepan over medium heat, stirring constantly with a spatula or wooden spoon.
- When it begins to simmer, turn the heat up to high and boil until it turns amber in color, 4-5 minutes. Stir continuously and watch closely to avoid burning.
- Remove from heat and slowly add cream, using caution as it may bubble up. Don't be concerned if the caramel sauce lumps or "seizes" at this point. Just keep stirring it until it smooths out.
- Stir in butter and vanilla.
- Allow to cool slightly before using.
- *Substitute brown sugar to make butterscotch sauce
- Hack: Refrigerate leftovers in a tightly sealed container. The sauce will thicken when cold, so warm before using.
- Hack: Sauce can be refrigerated for up to a month or frozen for up to 3 months.
Did you know? Milton Hershey’s first successful business was not chocolate but caramels. In fact, the Hershey Company was NOT started to make a certain iconic candy bar but to produce chocolate to coat their sister company’s popular caramels! Get some other fun facts here!
Suggestion: Use this sauce over classic bread pudding or apple crisp!
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