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.
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!