In honour of the best day ever, national caramel day heres my SUPER easy caramel sauce you can make in 10 minutes and only it requires 5 ingredients, even better! This sauce requires such little technique, it’s a dump and mix kinda recipe so even you guys that aren’t so flash in the kitchen can make it, the only trick is to not stop mixing!
I love anything and everything caramel, so to find out theres an actual day dedicated to just caramel I was embarrassingly happy. This caramel sauce can be kept in the fridge in a sterilised jar for a few weeks, not that it would last that long. You can make a million recipes with it, caramel shortcake, lava cake, in cookies, brownies the list is endless. It should be spread on just about everything, for quick caramel fixes, heat up and pour over ice cream, add a splodge to your coffee or even stick it between 2 slices of brioshe for midnight sweet snack, it’s gonna be so good on anything you put it on!
I used the only salt I ever use, Cornish Sea Salt Company crystals, it’s the best, no honestly, I’m not just saying that because I’m biased that it’s Cornish it’s amazing, and in this sauce it’s incredible. I always leave the salt until the end and chuck it in during the last stir, and doing so you don’t dissolve the salt and in the end result, theres little pockets of the flaky salty goodness that just explodes on your tongue!
Now lets move away from the rambling of caramel..
Heat a medium sized saucepan on medium/low heat, add the butter, brown sugar, cream & milk/water and whisk together and don’t stop mixing for around 5/6 minutes if you stop whisking the sugar will begin the stick to the pan and you’ll end up with a lumpy crystallised sauce.
Once it has thickened, and smelling incredible turn the heat off and mix in your vanilla and sea salt, let it cool and slather it on whatever you can think of! It’s really that simple, and it tastes SO good! This is a thicker caramel sauce you can spread, or put into things like lava cakes etc, but can easily be thinned out to a more pourable consistency just add a few tablespoons a water or milk at the start of the cooking process, or what I do is leave it as is, and depot some into a microwaveable dish when I need it and pop in a dash of milk before hitting the microwave, stir once heated and you have lovely pourable sauce to drizzle over ice cream, or any desert of your choice! This sauce is really versatile.
4 TBSP BUTTER
2 TBSP MILK/WATER
1 PACKED CUP LIGHT BROWN SUGAR
1/2 CUP OF DOUBLE CREAM
1/2 TBSP VILILLA BEAN PASTE
SALT TO TASTE I USE AROUND 1/2 TBSP
2-3 TBSP EXTRA MILK/WATER FOR MORE POURABLE SAUCE (OPTIONAL)
Check out my YouTube channel where I have a video on this recipe! 😁