Homemade Caramel Sauce

Autumn is my absolute favorite time to cook, bake, and just be in the kitchen. However, this time of year is also one of our busiest times. I often find myself putting meals in the slow cooker before we head out the door for the day, or I am whipping up a 30 minute chili after soccer practice.

Because of this, I was looking for a dessert that was quick to whip up, but could be versatile. That is when I thought of Caramel Sauce. It really is a cinch to make, takes no time at all, and like dessert sauces, can be used to top all kinds of things (cakes, brownies, ice cream, a spoon).


Plus, what is more Fall like that a caramel dipped apple?


Home Made Caramel Sauce
1 stick of unsalted butter (you don’t even have to bring it to room temperature)
3/4 cup packed brown sugar
1/2 cup heavy whipping cream or half and half
1/2 tsp sea salt
1 tsp pure vanilla extract (optional)


In a medium sauce pan over medium heat, melt butter.


Next, whisk in brown sugar until completely dissolved.


Add cream, salt, and vanilla.


Then, stirring continuously for 5-7 minutes stir mixture. It will simmer and bubble gently. You may want to lower heat slightly as to not hurt yourself while you stir.


Remove from heat, and continue to stir for about 3 or 4 minutes to let the mixture cool gently.

Pour into a heat safe container.


You can use sauce now, or let cool to room temperature, cover, and store in the fridge.


To reheat place in microwave without lid or put in a water bath of gentle simmering water.

Stay tuned for a fun Thirsty Thursday recipe with this awesome Caramel Sauce later in the week.


If you liked this dessert sauce, check out my recipe for Red Berry Sauce.

If you like this post and would like to read more about all things domestic with a touch of humor, become a Home Everyday follower! For blog updates or to see other places I write such as ChicagoNow or Chicago Parent follow Home Everyday on FacebookTwitter, and Pinterest.



Leave a Reply

Your email address will not be published. Required fields are marked *