Would you believe that you can have this stuff ready to eat in less than 6 minutes? That’s less time than it’d take you to go to the store and buy a jar of the artificial stuff. You know the one I mean, that which is so cloyingly sweet that will make you wish you’d never have to eat dessert again… Yeah, I hate that one.
You know that homemade is always tastier and healthier. There are only 3 ingredients in this one. Natural ingredients which might now be as skinny jeans friendly as they can get, but at least you can pronounce their name and your grandparents would have recognized them! You’ll only need brown sugar, salted butter and light cream to make the most perfect caramel sauce I’ve ever put in my mouth. And 6 minutes of your time. How awesome is that?
Don’t be deceived by the fact that this is so quick to make, because this caramel sauce does have a complex flavor, unlike storebought, which tastes like sugar alone. And not only is this quick to make, but foolproof as well. Trust me, this is impossible to ruin! I’ve made it a lot of times and have never burnt it or something like that… and you know that I tend to burn my food. But this sauce? I think it’s invincible and definitely super easy to make!
This is the season for caramel sauce, because it goes amazing with all things apple and cinnamon (I’ve got big things planned for this, wait and you’ll see!, so you definitely need to add this to your recipe repertoire. I tell you, this will be perfect for all that fall-baking you’re planning to do!
Ingredients
200 grams brown sugar
200 ml. light cream
1 tbsp. salted butter
Directions
Add sugar and cream to a sauce pan and whisk until no lumps remain.
Bring to a boil and keep it boiling for 5 minutes so it thickens. Don’t stop stirring.
Remove from heat and add butter (and salt if your butter is unsalted).
Stir to melt butter.
Let it sit, it thickens more as it cools.
Note
If you’re using unsalted butter but still want salted caramel, add 1tsp. salt.
This is delicious as it is, but you can add vanilla extract if you wish.
You can use heavy cream instead of light for a richer sauce, but the light cream one is super righ anyways. The one pictured is made with light cream.
It keeps in the fridge up to one week (that I know of, it might last longer).
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