This recipe is almost sinful.
But I’m posting it anyway. Just because I love you guys.
Now keep in mind, I’m a big believer in the importance of reducing sugar. I used to have a fierce sweet tooth, and have since tamed it considerably.
Sometimes you just gotta splurge.
And thick-and-gooey-homemade-salted-caramel made with real butter and cream is the perfect time to do said splurging.
Should you eat homemade caramel sauce everyday. Well, no.
But fall is the perfect time to enjoy this decadent sauce–especially if you need a quick treat to take to those fall parties and festivities. And I’m of the opinion that if you combine this caramel sauce with apples, it officially makes it healthier. Right??
Okay, so I’ll stop leading you astray now.
(And just so you know–I’m totally redneck in my pronunciation of “caramel.” I say ‘CAR-mel’, even though all the fancy foodies on TV pronounce it “car-ah-mel”. I can’t help it.)
Easy Homemade Caramel Sauce Recipe
- 3/4 cup sucanat or rapadura *see note below
- 6 tablespoons butter
- 1/2 cup heavy cream (half n’ half will work too)
- 1 teaspoon real vanilla extract (how to make your own vanilla)
- pinch of sea salt
In a saucepan, melt the butter and sugar over low heat. You’re looking for the sugar to dissolve and the mixture to become smooth.
Pour in the cream and whisk well to incorporate.
Bring to a gentle simmer and continue to stir/cook for 3-4 minutes, or until the caramel sauce is nice and smooth.
Remove from the heat and mix in the vanilla and salt.
Serve warm or cold. It will thicken as it cools. If it becomes too thick, you can gently reheat it before serving. Store in the refrigerator.
- I have made this both with sucanat (aka rapadura– a coarse, dark, unrefined cane sugar) and a lighter organic evaporated cane sugar.