In anticipation of the Toffee Pecan Caramel Pound Cake I am sharing with you this weekend (in time for Easter!) and my Layered Caramel Pecan Toffee Ice Cream Cookie Crumble Cake (perfect for summer!), I thought I would start with the Easy Creamy Caramel Sauce because this caramel sauce deserves it’s very own post.
This caramel makes waffles, French toast, crepes and pancakes better.
This caramel makes cookies (especially in a skillet!), brownies, cheesecake, and ice cream better.
You get the idea. It pretty much makes everything better. At some point though, it becomes not about making a food taste better but rather just finding new vehicles to douse with caramel so there are more “legitimate” reasons to put caramel in my mouth.
Now to making this easy caramel. I am not going to lie. I have burnt caramel before. But not this caramel. This caramel is FOOL PROOF! If you can boil butter, brown sugar and a smidgen of water then stir in evaporated milk and vanilla, than you can make this caramel in 5 minutes! SO EASY!
I suggest keeping evaporated milk on hand so you can always make this caramel, which means you can always eat this caramel, because as previously discussed, you never know when you might need to “make something better…”
- 3/4 cup butter
- 1 1/2 cups light brown sugar, firmly packed
- 2 tablespoons water
- 1/4 teaspoon salt plus more to taste
- 1-2 - 3/4 cup evaporated milk
- 1 tablespoon vanilla extract
- Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts.
- Bring to boil for 5 minutes (it will bubble a lot!), stirring occasionally.
- Remove from heat and stir in 1/2 cup evaporated milk and vanilla. Add additional evaporated milk to reach desired consistency.
- For Salted Caramel add additional salt, 1/4 teaspoon at a time to taste.
This caramel reheats beautifully in the microwave or stovetop.
You can also freeze the sauce for up to 3 months. Just make sure to use an airtight container that's NOT glass because the milk expands when frozen and can rupture the glass. Defrost the sauce overnight in the fridge and warm gently before using.
Recipe Source: Food.com
You might also like: