Until recently, I never realized that you could make your own caramel sauce at home! I think I knew you could, but I felt like it must be some really difficult candy type recipe that involved a candy thermometer and not having kids because you need to spend every second it’s cooking hovering over the stove. Well, some recipes are like that, and some are a lot more simple. This recipe is simple and it makes a super easy caramel sauce that takes minutes to make and only has 3 ingredients!
This caramel sauce does not stay thin once it cools however; it gets very thick. That is fine, you could either eat it in chunks off a spoon, or you can melt it again in boiling water/microwave- take your pick. It should last at least 2 weeks in the fridge (though, mine has never lasted that long because it always gets used up quickly), and should be stored in an air tight container, like a mason jar.
By using brown sugar for this caramel sauce, it makes it very sweet, a little sweeter than normal caramel sauce. But, it is OH so good. I am not even a huge fan of sweet sweet stuff, but adding this caramel to anything makes it even more decadent and delicious. Trust me.
- 1 cup unsalted butter
- 2 cup light brown sugar
- 2/3 cup heavy cream
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In a medium saucepan, melt the butter. Add brown sugar and heavy cream; whisk continuously over medium heat until sugar is dissolved.
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Bring to a boil and allow to boil for only 3 minutes, while stirring (do not overcook). Remove from heat and allow to cool.
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Store in refrigerator for up to one month.
Need ideas for what to use this Super Easy Caramel Sauce on?
Thanks for visiting!
– Allyson
Hi. We don’t have double cream in Sri Lanka. Is there a substitute I can use? Will whipped cream work?
I don’t think whipped cream would work. Do you have half and half or whole milk? I think whole milk or heavy cream are your best options…
I tried this today…WONDERFUL!
Would this caramel sauce work as frosting?
I tried this today with salted butter and half n’ half. It came out perfect. Thank you for the recipe.
I am so happy it turned out well for you! We love this recipe!
Do you stir the caramel during the 3 minute boil stage?
Yes! What a terrible typo! Added it to the directions- thanks!
Hi, how do we know that the caramel is overcook?
Hi! Does this caramel get too hard, if cold? I am thinking about using this as topping on a butterscotch budino, but want to make sure that if I do, my guests can still use a spoon, and the caramel won’t come off in one big blob, haha! Please let me know your thoughts, when you can!
would this work as a filling for homemade chocolates?
I am not sure as I haven’t tried that, but I think it would!
Thank you
Why is mine always coming out grainy? And when I store it in the fridge in the jar, it looks like the butter has separated from the sugar. WHy is that?
Hmmm, I am not sure as I’ve never had that happen before. The problem may be that you aren’t cooking it long enough, but again, I can’t be sure.