How to Make a Quick and Easy Caramel Sauce
- Total Time: 15 minutes
- Yield: 1 cup
Description
This quick and easy caramel sauce is perfect for drizzling over ice cream or adding a sweet touch to your favorite desserts.
Ingredients
Units
- 1 stick butter, 4 oz (115 g)
- 3/4 cup (180 ml) dark brown sugar
- 1/2 cup (120 ml) half &; half or whipping cream
- 1 tsp vanilla or vanilla bean paste
- A pinch of sea salt
Instructions
- Melt the butter in a medium saucepan over medium heat until fully melted and bubbling.
- Add the dark brown sugar and whisk until the sugar is dissolved and the mixture is smooth.
- Slowly add the half & half or whipping cream, whisking continuously to combine.
- Bring the mixture to a gentle simmer and let it cook for 5 minutes, stirring occasionally, until it thickens slightly.
- Remove the saucepan from heat and stir in the vanilla and a pinch of sea salt until well incorporated.
- Allow the caramel sauce to cool slightly before serving or storing.
Notes
- Store the caramel sauce in an airtight container in the refrigerator for up to two weeks.
- Reheat gently before using.
- For a deeper flavor, use vanilla bean paste instead of extract.
- Adjust the salt to taste if you prefer a salted caramel version.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 17
- Sodium: 50
- Fat: 9
- Carbohydrates: 18
- Fiber: 0
- Protein: 0
- Cholesterol: 25
If You Liked This Recipe, You’ll Love These
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- Almond Milk Churro Waffles with Caramel, Chocolate, and Strawberry Sauces
- Caramel Apple Pretzel Bites
- Mini No-Bake Salted Caramel Cheesecakes
Frequently Asked Questions
Can I make this caramel sauce ahead of time?
Yes — store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, reheat gently before serving so it pours smoothly again.
Should I use half-and-half or whipping cream?
Both work — use ½ cup of either, but whipping cream will produce a richer, thicker sauce since it has a higher fat content. The choice depends on how indulgent you want the result.
What’s the difference between vanilla extract and vanilla bean paste here?
Both are listed as options for the 1 tsp of vanilla. I recommend vanilla bean paste for a deeper flavor — it also adds visible flecks from the vanilla bean pod.
