Description
A rich and creamy Brown Sugar Caramel Sauce made with brown sugar, butter, heavy cream, and vanilla. Perfect for drizzling over desserts, pancakes, or ice cream, this easy-to-make sauce combines the deep sweetness of brown sugar with a smooth buttery texture and a hint of vanilla.
Ingredients
Scale
Ingredients
- 1 cup brown sugar, packed
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Melt the butter: In a medium saucepan, melt the unsalted butter over medium heat until fully liquefied.
- Add brown sugar: Stir in the packed brown sugar and mix thoroughly with the melted butter until fully combined.
- Incorporate cream: Pour in the heavy cream while stirring continuously to achieve a smooth mixture.
- Simmer the sauce: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 5 to 7 minutes, stirring occasionally to prevent burning and encourage thickening.
- Add vanilla and salt: Remove the saucepan from the heat and stir in the vanilla extract along with a pinch of salt to enhance flavor.
- Cool and store: Allow the caramel sauce to cool slightly before serving or transfer it to a jar and store it for future use.
Notes
- Use a medium saucepan to ensure even heat distribution and avoid burning.
- Stir continuously when adding the cream to prevent lumps.
- The sauce will thicken as it cools, so do not overcook to avoid it becoming too hard.
- Store leftover caramel sauce in an airtight container in the refrigerator for up to two weeks.
- Reheat gently before serving if the sauce becomes too firm.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
