You’ll never need to buy jarred caramel sauce again when you have this recipe. It is so simple to make and a no-fuss recipe that allows you to cook everything together in a pot for no more than 10 minutes. The hardest part is being patient enough to let it cool and set.
Tips for the Best Caramel Sauce
- Use Kerrygold salted butter. It makes all the difference. The salted butter gives a subtle salted flavor that isn’t overtly salty, but it creates a depth of flavor that balances that sweet caramel so perfectly.
- Add the vanilla off the heat. You run the risk of the whole pot boiling over if you add it on the heat.
- Be patient and let it cool and set. Not only does the texture become thick and perfect but the flavor continues to develop.
- You can reheat it if it gets too hard and you want it to be pourable. Just pop it in the microwave or re-heat on the stove, whisking.
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Caramel Sauce
Caramel Sauce that’s fresh with all simple ingredients is SOOOOOO much better than anything jarred. Don’t skip on getting kerrygold salted butter. It makes all the difference.
Ingredients
- 11 tbsp Kerrygold Salted Butter
- 1 c Heavy Whipping Cream
- 2 c Light Brown Sugar, Packed
- 1 tsp Vanilla
Instructions
- Melt butter and heavy whipping together in a pot over medium heat. Whisk until they're fully melted and combined.
- Add brown sugar and whisk. Once it reaches a boil let it boil for 2 1/2 minutes without touching it.
- Take off the heat and add the vanilla. Whisk.
- Let cool and set for 2+ hours.
Tried this recipe?Let us know how it was!