How long does homemade brown sugar caramel sauce last?

When stored in an airtight container in the refrigerator, homemade brown sugar caramel sauce can last for up to 2-3 weeks. Ensure it cools completely before storing.

Can I make this caramel sauce into salted caramel?

Yes, absolutely! To transform this into salted caramel, simply add 1/2 to 1 teaspoon of flaky sea salt along with the vanilla extract at the end of the cooking process. Adjust to your personal taste.

Why did my caramel sauce crystallize and how can I prevent it?

Crystallization often occurs when sugar crystals adhere to the sides of the pan and fall back into the mixture, triggering a chain reaction. To prevent this, ensure all your equipment is spotless, avoid over-stirring once the mixture boils, and you can brush down the sides of the pan with a wet pastry brush during cooking to dissolve any clinging crystals.

What are the best uses for brown sugar caramel sauce?

This versatile sauce is fantastic for drizzling over ice cream, pancakes, waffles, or fresh fruit. It's also delicious stirred into coffee, used as a dip for apple slices, or as a decadent topping for various desserts like cheesecakes and pies.

Easy Homemade Brown Sugar Caramel Sauce: Your Ultimate Sweet Indulgence

Name: Easy Homemade Brown Sugar Caramel Sauce
Prep time: 5 min
Cook time: PT-489038H43M3S
Total time: PT-489038H43M3S
Cuisine: American
Ingredients: 1 cup (200g) packed light brown sugar; 1/2 cup (113g) unsalted butter, cut into cubes; 1/2 cup (120ml) heavy cream; 1 teaspoon pure vanilla extract; 1/4 teaspoon salt (optional, for balance)

Description

A rich, velvety homemade brown sugar caramel sauce made with simple ingredients, perfect for drizzling over desserts, stirring into drinks, or enjoying by the spoonful.

Ingredients

Scale

1 cup (200g) packed light brown sugar
1/2 cup (113g) unsalted butter, cut into cubes
1/2 cup (120ml) heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon salt (optional, for balance)

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Instructions

Step 1: In a heavy-bottomed saucepan, combine the brown sugar and butter. Place over medium heat.
Step 2: Cook, stirring occasionally, until the butter is fully melted and the sugar is dissolved. This should take about 3-5 minutes.
Step 3: Bring the mixture to a rolling boil. Continue boiling for 5-7 minutes, stirring only occasionally, until the sauce thickens slightly and reaches a rich amber color.
Step 4: While the caramel boils, gently warm the heavy cream in a separate small saucepan or microwave for about 30 seconds until warm but not boiling. This prevents the caramel from seizing.
Step 5: Carefully remove the saucepan from the heat. Slowly pour the warm heavy cream into the caramel mixture, whisking constantly until smooth. Be cautious as the mixture will bubble up vigorously.
Step 6: Stir in the vanilla extract and salt (if using). Continue whisking until fully combined and smooth.
Step 7: Allow the caramel sauce to cool for at least 15-20 minutes at room temperature. It will thicken significantly as it cools. Pour into a jar or airtight container.

Notes

For best results, use good quality ingredients. To reheat, gently warm in the microwave in 15-second intervals, stirring in between, or in a small saucepan over low heat until desired consistency is reached. For a salted caramel version, add an extra 1/2 teaspoon of flaky sea salt at the end.

Prep Time: 5 minutes
Cook Time: 10-12 minutes
Category: Sauce
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 110 kcal
Sugar: 14g
Sodium: 60mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 0g
Cholesterol: 25mg