I just love a good caramel. The chewy ones are delicious, but I love caramel sauce even more. You get all of the rich flavor with no fear of losing a tooth! I have made some great caramel sauces from white sugar. I have also made some not great ones.
Look at it wrong and it crystallizes on you.
Move wrong and the milk curdles.
Honestly, both flops still taste great, but the texture and look are, well... less than appealing. So it is nice to have something that comes together in minutes that you don't have to worry about. It may be cheating, but it is also delicious and homemade and nobody cares!! So, knowing I had a crowd coming for a baby shower and having my hands full with plenty of other things to make, I reached for a quicker, easier, no-fail version of caramel sauce.
This sauce is perfect for drizzling over ice cream, or cake. It would also be a great room temperature or cold dip for apples (it is a little thin for that use when it is warm). A drizzle in your coffee is a great fall treat as well!
No-Fail Caramel Sauce
4 T butter
1 cup brown sugar, packed
1/2 cup half-and-half
1/2 tsp salt
2 tsp vanilla extract
- Place butter, brown sugar, half-and-half and salt in a heavy bottom saucepan (I love this cast iron saucier for stuff like this because it heats evenly and doesn't have any corners, but any saucepan will work.)
- Cook over medium-low heat using a whisk to get it all incorporated.
- Once the butter is melted, set the timer for 6 minutes. Be sure to stir frequently.
- After the 6 minutes is up, remove from heat. Let cool for a couple of minutes, then whisk in the vanilla. The sauce will thicken as it cools.
You'll love this as well: