You need this recipe in your life just like you need a pumpkin spice candle, and a maple leaf wreath, and decorative gourds. Yes, you do. And you can have it in just five minutes.
Caramel Sauce featuring Pumpkin Pecan Cream Cheese Bread Pudding or, you know, Pumpkin Pecan Cream Cheese Bread Pudding featuring Caramel Sauce. Either way, your life will never be the same.
Homemade Caramel Sauce
- 1 cup unsalted butter
- 2 cups brown sugar, packed
- 1 teaspoon sea salt
- 3/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
This is one of those recipes where mise en place is key. Have all your ducks in a row. Be a good scout, always be prepared. Okay, you get the idea.
Melt butter over low heat in medium-large saucepan. After it is fully melted, stir in brown sugar and salt. Turn heat up to medium to medium-high heat and watch closely.
When sauce starts to boil and get foamy looking, simmer for about three minutes over medium heat
After simmering, carefully add in heavy whipping cream and vanilla. The sauce’s reaction to the cream is pretty jumpy, so be careful.
Stir together and remove from heat. Allow to cool about 20 minutes before using so you don’t burn yourself. Fresh out of the pan caramel sauce is very hot.
And now when you tell your friends your Caramel Sauce is homemade and they ask, “Homemade homemade?” and you’re all like, ‘Yeah, like homemade homemade!” You can be all proud and stuff. Because you are awesome sauce. And that’s not just the caramel talkin’.