Easy Caramel Sauce

Yummmmmm, salted caramel sauce. I use this sauce for filling cupcakes, topping cheesecakes, drizzling over ice cream and bathing in it. Just kidding, that would be messy and since my husband is the one who cleans the bathrooms I am sure he would vehemently oppose the bathing in caramel sauce.


This sauce is super simple and can be stored for up to 2 weeks in the refrigerator. You can easily double the recipe. Let’s drink some caramel, I mean drink to caramel. Hip Hip Hurray!


4 tablespoons of unsalted butter

1/2 cup of light or dark brown sugar

1 tablespoon of molasses (Only if you are using light brown sugar)

1/3 cup of heavy cream

1 teaspoon of vanilla extract

1/2 teaspoon of kosher salt

Melt the butter in a small saucepan over medium heat.


Whisk in the brown sugar. If you are using light brown sugar, add the molasses too. This will give the caramel a nice rich color. I rarely have dark brown sugar on hand and if you didn’t know, molasses is an ingredient in brown sugar!


Continue to whisk for 2 minutes until the sugar and butter become cohesive. Slowly pour in the cream and whisk continuously for 3 minutes. This step allows for extra moisture to escape to leave you with a nice bodied caramel.


Remove the sauce from the heat and add the vanilla and salt. Whisk until the salt has dissolved and pour into a heat proof container. Let the sauce cool completely before storing in the refrigerator. At least let it cool enough not to scorch the inside of your mouth before pouring the liquid heaven over some delicious eats. I will show you a picture of those mile high brownie sundaes again. Gratuitis, I know.

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SweetsKelly Bell4 Comments