It used to be when a recipe called for caramel sauce I’d dutifully run out and buy a bottle of caramel sauce at the grocery store. Until one day I thought about the fact that caramel is mainly only sugar and butter, and there’s lots of additives put in the bottled brand, so why was I buying it? It was then I decided to try and make my own. I can’t even tell you that store bought is more convenient since this sauce literally takes no time at all to come together. Making your own caramel sauce it truly even quicker than hopping in the car and heading out to the store to buy it. So, I repeat, why was I buying it all those years?!
This caramel sauce is perfect on ice cream sundaes, drizzled over pies or cakes or heck just eat a few spoonfuls of it alone – I promise I won’t tell! (Plus I might admit to doing so myself 🙂 )
Warm, ooey and gooey….. oh yeah baby this is the bomb!
Just wait till you see what I recently drizzled it on!
1/2 cup brown sugar
1/4 cup butter
1 tsp vanilla
1/8 tsp salt
2 1/2 tsp light cream
Add brown sugar and butter to pot. Over medium heat stir till sugar has melted. Add vanilla and salt, stir till combined. Last add light cream again stir till combined.
Remove from heat and cool slightly.
While warm, drizzle over dessert.
Store remaining in air tight container in refrigerator.
To reuse, reheat entire jar or desired amount in microwave or on stovetop till sauce is warm and pliable.