Description
This Brown Sugar Caramel Sauce is a luscious, homemade treat perfect for drizzling over desserts like ice cream, cakes, or pancakes. Made with simple ingredients including brown sugar, heavy cream, butter, and a touch of vanilla, this sauce is rich, buttery, and delightfully sweet with a hint of saltiness to balance the flavors.
Ingredients
Scale
Ingredients
- 1 cup brown sugar, packed
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Melt Butter: In a medium saucepan, melt the unsalted butter over medium heat until fully liquid, preparing the base for the caramel.
- Combine Brown Sugar: Add the packed brown sugar to the melted butter and stir continuously until the sugar is completely incorporated and forms a smooth mixture with the butter.
- Add Heavy Cream: Pour in the heavy cream while stirring to create a smooth, creamy texture in the sauce.
- Boil and Simmer: Bring the mixture up to a gentle boil, then reduce heat to low and let it simmer for 5 to 7 minutes. Stir occasionally to prevent burning and ensure even cooking, allowing the sauce to thicken.
- Finish Sauce: Remove the saucepan from the heat and stir in the vanilla extract along with a pinch of salt to enhance and balance the sweetness.
- Cool and Store: Allow the caramel sauce to cool slightly before using, or transfer it to a jar for storage. The sauce will thicken more as it cools.
Notes
- Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution.
- For a thinner sauce, add a little more heavy cream.
- Store caramel sauce in an airtight container in the refrigerator for up to two weeks.
- Reheat gently before serving by warming in the microwave or over low heat on the stovetop.
- Be careful while boiling and simmering as the sauce can bubble and splatter due to the sugar content.
