Caramel Sauce is one of those recipes that makes me think of fall, football, and comfort.
Luckily, it is simple enough to make any time of the year and to keep on hand. And believe me, once you make Caramel Sauce one time, you’ll find a million and one things to dip in it, pour it over, and mix it in. Caramel Sauce is just a staple item, I think.
Once you make it, just pour it into a large airtight container. It should keep on the counter or pantry for about a week (if it lasts that long), or in the refrigerator for about a month. If kept in the refrigerator, you can easily reheat in the microwave for about 20 second intervals at 80% power until it has a sauce-y consistency (don’t you love that description?). You can also submerge it in a bowl of hot water for a few minutes to loosen as well.
Here’s my quick and easy Caramel Sauce recipe.
- 2 cups packed brown sugar
- 12 tablespoons (1½ sticks) salted butter, cut into pieces
- 1¼ cups heavy cream
- 1 tablespoon sea salt (optional)
- Add brown sugar to a heavy-bottomed 3-quart saucepan or Dutch oven over medium to medium-high heat. Stir with a wooden spoon until sugar has begun to melt and begins to clump together.
- Lower heat to low and add butter pieces and stir constantly until melted and the sugar and butter are smooth.
- Remove from heat and gently stir in cream and salt, if using.
- Stir until caramel is smooth and glossy.
- Allow to cool slightly and pour into an airtight container for storing.