Caramel Sauce
The ultimate comfort food, Caramel Sauce is rich, creamy, and oh-so-easy to make. This delightful treat will elevate any dessert, making it a must-try for your next baking adventure!
Equipment
- Saucepan
Ingredients
- ¾ cup Butter
- 1 ½ cups Light brown sugar firmly packed
- 2 tablespoons Water
- ¼ teaspoon Salt
- 1 tablespoon Vanilla extract
- ½ cup Evaporated milk or heavy cream, or more, to thin the sauce
Instructions
- Grease the sides of a medium saucepan with oil or non-stick spray. Add butter, brown sugar, water, and salt to saucepan and cook over medium-low heat, stirring constantly, until the butter has melted.
- Bring the mixture to a boil, stirring constantly. Reduce heat to a simmer and cook for 5-8 minutes, stirring, until golden brown and thickened (keep in mind it will continue to thicken as it cools).
- Remove from heat and stir in vanilla extract and ½ cup evaporated milk. Add more evaporated milk if you'd like a thinner consistency.
- Store caramel sauce in a covered container or jar in the refrigerator for 1-2 weeks. Re-warm in the microwave for a few seconds, or on the stove over low heat.
Notes
- Yield: about 2 cups.
- Butter: salted butter can be used. Reduce salt to ⅛ teaspoon, or to taste.
- For Salted Caramel: Use unsalted butter and replace salt with sea salt, adding extra salt, to taste.
- To Freeze: Store in a freezer-safe container and freeze for up to 3 months. Thaw completely in the refrigerator before using.