Caramel Sauce

If I'm being completely honest, I've always had a biased opinion concerning caramel. I envision those gross hard-as-a-rock candies that people give you in gift bags. They're nasty. They're old. They're not anything I'm interested in making or eating.

Turns out you just have to wait for the right caramel to come along.

I have to admit that I've been holding out on sharing this recipe with you all for awhile. It's almost like I needed to keep it hidden in my heart; my own special miracle. But I decided it was against the Christmas spirit, and I am so for the Christmas spirit.

Fa-lah-lah-lah-lah....lah-lah, lah, laaaaaaaaaaaah.

So don't make me regret giving this to you, because it's insane. And incredible. And flawless. And I can drink it like soup. But please don't tell my health-nut husband that. He'll judge my lack of will power.

  • 4 tablespoons of butter
  • 1 1/3 cups packed brown sugar
  • 1/2 cup heavy cream
  • 1/4 tablespoon of salt
  • This is going to be easy. Throw it all in a pot on the stove. Turn the heat on medium low (about a 6-scale). Whisk gently until ingredients are melted and combined (about 10 minutes if the butter was cold, or you can shred the butter to moves things along a little quicker).
  • Transfer the caramel to a sealable container and put it in the fridge to cool.
  • Stir well and top anything and everything with it. And lick the spoon a few times. Life is short, after all.
Honestly, this is so good that I've considered making large batches, filling up mason jars with it and giving them away as Christmas gifts to friends. Anyone would love this. Anyone.

Love and my best kept secret,

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