A few years ago I decided to learn how to make homemade caramel sauce. It actually was a lot easier than I thought it would be. It is just takes a lot of whisking. If you want you can do a half cup of  sugar and half of brown sugar, but I prefer it with all brown sugar. I think with all brown sugar it just adds a richer flavor. Just make sure when you are melted the sugar and butter, to constantly whisk, because you don’t want the sugar to burn. The brown sugar and butter are melted when bubbles start to form, I like to whisk for another 2 minutes after that.

I use salted caramel with ice cream, cupcakes, cakes and bar cookies. There is really no wrong way to eat homemade caramel. I would say majority of the time, I make it salted caramel. What is your favorite way to eat salted caramel?

Happy Baking ????

Billie

Ingredients

• 1 cup brown sugar 
• ½ cup unsalted butter room temperature 
• ½ cup cold whipping cream
• 1 tsp vanilla extract
• ½ tsp salt optional

Directions

1. In a medium saucepan over medium heat whisk butter and brown sugar until butter and sugars are dissolved and start to bubble, this will take about 8-10  minutes.
2. Slowly add the whipping cream and constantly whisk until mixed together, this will take about 3 minutes.
3. Cool for 15 minutes, before using. I always pour the caramel sauce into a mason jar when cooled. It makes for a cute serving jar and is easy to store with a lid on it.
   Cover and refrigerate any leftovers for up to two weeks.

Tips & Recommendations

You can substitute heavy cream or evaporated milk for whipping cream. Evaporated milk should be used as a last resort.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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