You'll NEVER do it again. You'll NEVER have to do it again. In fact, you'll probably NEVER want to to it again. I promise ................
................ What In the world is she talking about? ................. running to the grocery store for caramel sauce ............... standing in front of the ice cream topping display, trying to decide which caramel sauce looks best .............. spending way too much on (inferior) caramel sauce ................ running out of caramel sauce. All of the above, that's what!
This has been a favorite Café recipe for years and though I shared it in the early days of the blog, it was as a sauce for these Cider Poached Apples w/ Cinnamon Pastry Stems, so it's difficult, if not impossible to find in the deep, dark archives of The Café. If your a frequent visitor here you may remember a few variations of this Ridiculously Easy Caramel Sauce, like the Apple Cider Caramel Sauce or the Biscoff Caramel Sauce.
I felt like the delicious, unadulterated sauce needed a page of it's own, so here it is! Once you make it, I think you'll agree; it's so much better than anything you can purchase.
And guess what? I'm quite certain you already have all the ingredients needed to prepare it. If you have 10 minutes (less time than it takes to run to the market) to spare you can have your own jar, cruet, bottle of this fabulous Ridiculously Easy Caramel Sauce. And you'll NEVER do that grocery store stuff again.
P.S. Did you notice the yummy dessert in the photos? You'll want to make a batch of Ridiculously Easy Caramel Sauce over the weekend. That way you'll be all set for the World's Easiest Apple Crumble, Monday's post. You don't want to miss this one!
Ridiculously Easy Caramel Sauce
1 stick butter, 4 ounces
¾ cup dark brown sugar
½ cup half & half or whipping cream
1 teaspoon vanilla or vanilla bean paste
a pinch of sea salt
1. Melt butter in a medium sauce pan over medium heat. Add brown sugar and whisk to combine.
2. Add half & half (or cream ). Simmer for 5 minutes, stirring occasionally. Add vanilla and a pinch of sea salt. Stir until combined. Serve warm or allow to cool and store in refrigerator. Mixture will thicken as it cools. After refrigeration, warm slightly in the microwave or on the stovetop.