Brown Sugar Caramel Sauce Recipe
Introduction
Brown sugar caramel sauce is a quick and delicious way to elevate your desserts and drinks with a rich, buttery sweetness. Made with simple ingredients and no special equipment, it’s perfect for drizzling over ice cream, pancakes, or stirring into coffee. This easy caramel sauce recipe yields about 1½ cups of luscious topping.
Ingredients
- ½ cup salted butter
- 1 cup packed light brown sugar
- ¾ cup heavy cream
- 2 teaspoons vanilla extract
- Pinch sea salt or sea salt flakes (optional)
Instructions
- Step 1: In a heavy saucepan, melt together the butter and brown sugar over medium heat.
- Step 2: Cook for a couple of minutes until the mixture is bubbly and well combined.
- Step 3: Slowly whisk in the heavy cream, pouring gently as the mixture may bubble up.
- Step 4: For a light and thin caramel sauce, remove the saucepan from heat now. For a thicker, darker sauce, simmer for several more minutes until you reach your preferred golden color.
- Step 5: Remove from heat and stir in the vanilla extract and a pinch of sea salt, if using.
- Step 6: Transfer the sauce to a heat-proof container and let it cool to room temperature before covering and storing.
Tips & Variations
- For a smooth, pourable sauce after cooling, gently reheat in the microwave for a few seconds.
- If your sauce becomes grainy, reheat and add a splash of lemon juice or light corn syrup to smooth it out.
- Adjust cooking time depending on desired thickness: longer simmering equals a thicker, richer sauce.
- Use sea salt flakes for a delightful salty crunch in your caramel.
Storage
Store the caramel sauce in a sealed container in the refrigerator for up to two weeks. It will thicken as it cools; simply warm it gently before using to return it to a pourable consistency. Avoid overheating to prevent separation.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use granulated sugar instead of brown sugar?
This recipe specifically uses brown sugar for its deep molasses flavor and moisture. Using granulated sugar would require a different caramel-making process.
Do I need a candy thermometer to make this sauce?
No, this recipe doesn’t require a thermometer. The sauce is made by melting butter and brown sugar together, then whisking in cream, making it simple and foolproof.
PrintBrown Sugar Caramel Sauce Recipe
This luscious Brown Sugar Caramel Sauce is a quick and easy recipe made by melting butter and brown sugar together, then whisking in heavy cream to create a smooth, rich sauce. With the option to simmer longer for a thicker, darker caramel or keep it light and pourable, it’s perfect for drizzling over ice cream, desserts, or adding a sweet touch to drinks. The addition of vanilla and a pinch of sea salt enhances its decadent flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 ½ cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Ingredients
Ingredients
- ½ cup salted butter
- 1 cup packed light brown sugar
- ¾ cup heavy cream
- 2 teaspoons vanilla extract
- Pinch sea salt or sea salt flakes (optional)
Instructions
- Melt butter and brown sugar: In a heavy saucepan, melt together the butter and packed light brown sugar over medium heat, stirring until fully combined and bubbly.
- Whisk in heavy cream: Slowly pour in the heavy cream while gently whisking. Be cautious as the mixture may bubble up.
- Adjust caramel thickness and color: For a light, thin sauce ideal for drinks or pouring over desserts, remove the saucepan from heat now. For a darker, thicker caramel, return to a gentle simmer and cook for several more minutes until the desired golden color and thickness are reached.
- Add vanilla and salt: Remove from heat and stir in the vanilla extract along with a pinch of sea salt if desired to enhance flavor.
- Cool and store: Transfer the caramel sauce to a heat-proof container and allow it to cool to room temperature. Cover with a lid and store in the refrigerator for up to 2 weeks. Reheat gently before serving if the sauce thickens too much.
Notes
- Recipe yields approximately 1 ½ cups of caramel sauce.
- The sauce thickens as it cools; simmer longer for thicker caramel.
- To restore pourable consistency after cooling, gently reheat in the microwave for a few seconds.
- This recipe uses a non-traditional method by melting brown sugar with butter and cream, so no thermometer is required and it’s quick to make.
- If the sauce becomes grainy, reheat with a bit of lemon juice or light corn syrup to smooth it out.
Keywords: brown sugar caramel sauce, caramel sauce recipe, easy caramel sauce, homemade caramel, caramel topping, dessert sauce
