Kittencal's Brown Sugar Caramel Sauce or Ice Cream Topping

"With only very few ingredients and five minutes to make it just couldn't get any easier and it tastes so good! ---it goes great with bread pudding, over ice cream and with desserts :)"
 
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photo by Calee photo by Calee
photo by Calee
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photo by erinmarie78 photo by erinmarie78
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Ready In:
8mins
Ingredients:
5
Yields:
2 cups (approx)
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ingredients

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directions

  • In a small saucepan melt butter with salt.
  • Add the brown sugar; whisk until combined and thickened (about 2 minutes).
  • Whisk in the whipping cream, until thoroughly blended (2 more minutes).
  • Mix in vanilla (if using) until combined.
  • NOTE; this sauce will thicken up more when refrigerated.

Questions & Replies

  1. wish I knew how long this keeps in the refrigerator.
     
  2. How long do I cook? Am I supposed to let it boil? Do I stir all the time I'm cooking? Thanks
     
  3. How long does this stay good in the fridge after making?
     
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Reviews

  1. This is soooo good. I use it all the time to make Caramel Macchiato's. I dumped out my store bought Smuckers Caramel, washed the no mess bottle out well and put this caramel in it. It's and convient to use. Thanks for the amazing recipe!
     
  2. This is a fantastic recipe and what flavor. At first mine turned out grainy (my fault). The next day I added water and a bit of butter and reheated it for a wonderful smooth texture. Even grainy, the flavor was good. I added vanilla bean seeds for a little extra touch. I did have some sauce left over after I used it on the Harvest Pumpkin Cheesecake and I add it to my coffee in the mornings. YUMMY
     
  3. As ALWAYS Kittencal a perfect and simple recipe. Used this for a topper with a bread pudding I am developing and well, they just got married. This sauce will stay as my bread puddings condiment of choice. It will also 'cheat' on my bread pudding with ice cream and etc throughout the ages! Thank you!
     
  4. WOW!!!! So many requests for this recipe! Served this AMAZING topping over a home made bread pudding. The only thing wrong with the whole thing is that there was not enough for everyone to have seconds! This will now be my Go-To recipe, thanks so much for posting/sharing!
     
  5. BEST CARAMEL SAUCE EVER! This is the first caramel sauce recipe I've tried that did not harden in the fridge. It's pretty thin when you finish cooking it, but rest assured it thickens up to the PERFECT consistency after being refrigerated. I pour it into a jar and leave it on the countertop while it cools to room temperature, making sure to stir it every so often. Even after putting it into the fridge, I would stir it every once in a while when I thought of it. FYI - this recipe replaced my Pioneer Woman caramel sauce recipe I normally use - yep... it's THAT good. I love that it pours right from the fridge and doesn't have such a fudgy texture when cold. Exactly what I was looking for and the flavor is OUTSTANDING. Oh - and I used 1 Tablespoon of vanilla - for me, that ingredient was definitely not optional! Ha. You cannot go wrong trying a recipe from Kittencalrecipezazz... I have tried several (even following the recipes exactly which is something I don't usually do) and I have yet to find one that isn't worthy of more than 5 stars!
     
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Tweaks

  1. I added two caps of rum (from top of rum bottle) at the end and it was delciious!
     
  2. I made this into dessert sauce for grown-ups by adding ¼ C Bourbon and several healthy grinds of black pepper. To prevent the sauce from breaking, I cooked the butter with 2 Tb flour before adding the sugar. Also, I simmered it for a few minutes after adding the cream, just to make sure the flour was cooked. Over bread pudding, or on ice cream, the sauce gets raves every time.
     

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