Super Easy Caramel Sauce From Scratch
With less than 20 minutes and only 5 ingredients is all you need to make your own Super Easy Caramel Sauce From Scratch!
Did you know you can make your own Super Easy Caramel Sauce From Scratch in less than 20 minutes and with only 5 ingredients? I had no idea it was so easy! I have a new dessert snack that I’m working on and I needed caramels, so naturally, I looked up to see how to make your own. ‘Cause that’s how we roll around here.
Ingredients Needed
I love recipes that are this easy and that use other from-scratch condiments that we’ve already made!
- Half and Half – You could also use a heavy cream to make an even richer sauce.
- Vanilla Extract – Have you made your own, yet?
- Brown Sugar – No brown sugar? No problem! Did you know you can make your own?
- Butter – Unsalted or salted, whatever you have. Just adjust the amount of salt.
- Salt – Just a touch
Easy to Make
How easy is this recipe? Just toss everything into a saucepan and whisk it all together.
Then pour it into a jar and let cool in the fridge for about 10 minutes.
Then you’re done!
Easy, right? Keep an eye out for the tasty snack I use this for, but this would also be amazing on some (also easy) No Churn Caramelized White Chocolate Ice Cream or any other frozen summer treats!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Super Easy Caramel Sauce
Equipment
- sauce pot
Ingredients
- 1 cup brown sugar packed
- 1/2 cup half-and-half
- 4 tablespoons butter
- Pinch salt
- 1 tablespoon vanilla extract
Instructions
- Over medium low heat, mix the sugar, half-and-half, butter and salt in a saucepan.
- Cook while whisking gently for 5 to 7 minutes, until it gets thicker.
- Add the vanilla and cook another minute to thicken further.
- Remove from heat, let cool slightly then pour the sauce into a jar. Refrigerate until cold, at least 10 minutes.
Although quite tasty the sauce is very, very thin following the timing listed, especially if only using half and half. We cook it much longer up to 221 deg F just past “thread” stage on a candy thermometer in order to thicken it more and develop more flavor .
It also needs a lot more salt to counter the sweetness as it is very, cloyingly sweet unless you turn it into salted caramel by adding at least a full 1/8 teaspoon (+ more to taste) of Kosher salt.
Also we used dark brown sugar and can’t imagine how lackluster the flavor might have been using light brown sugar. The recipe does not specify which type of brown sugar however the short cook time listed led me to believe dark brown would be more flavorful.
It’s a good starter recipe for someone who either does not know how to make caramel and is afraid to burn the white sugar doing it from scratch or doesn’t need the more intensely buttery flavor you get from using whipping cream.
This sauce has turned out beautifully every time I have made it. The recipe is perfect and the only one I use.
So great to hear, Tracey! Thanks for sharing!
Turned out ok. Have defiantly made better Carmel sauces in the past.
OMG that looks perfect! I can already think of so many ways of using this!
So good, I could eat it straight from the jar!
I often do!
Ohh this would be so perfect with apples! I can’t wait to make this! Thanks for sharing!
Oooh apples, genius!!
It’s amazing how easy it is to make caramel sauce! This is so perfect! Love it!
Surprisingly easy!
caramel sauce is such a good staple recipe to have in your repertoire – this looks like a wonderful recipe.
Thanks, Angela!
I could drink this stuff! It looks deliciously yummy!