0 In Dessert/ Recipes

Quick Caramel Sauce

Ohhhh how I love caramel. Technically this is more like a butterscotch, but tomato tomAto right?
No matter what you label it, it is heavenly.
I make double batches and use it on ice cream sundaes, apple tarts and so much more.
Once you have this in your recipe box I guarantee it will have candy coated spots all over it.


  • 3 tablespoons butter
  • 1/4 cup + 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • pinch of salt


  1. Place butter and brown sugar in a small saucepan over medium heat. Bring butter and sugar to a boil, stirring constantly.
  2. Once the sugar mixture is well combined and comes to a boil, immediately reduce heat to low and whisk in vanilla, heavy cream and salt.
  3. Serve or keep in the refrigerator up to 5 days. Freeze up to 4 months.
Quick Caramel Sauce

Make a double batch and keep it in your fridge for up to a week or freeze for 6 months. Just scoop out what you need and leave the rest frozen.

5 minPrep Time

5 minCook Time

10 minTotal Time

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