Every now and then you want something over-the-top, something simply indulgent. This rich sauce is best served while warm. Pour over and around your pie, and wait for the “oh my goodness” to begin.–Jan Moon
LC Pie, Oh My Note
Sure, dribbling this easy caramel sauce over a slice of pie may make you murmur, “Pie, oh my…”, in between moans of ecstasy. But with all due respect to the author, this easy, elegant, lovely little caramel sauce has also got countless applications beyond pie. It’s quite nice over ice cream, for starters. And apple slices. Pear, too. Banana probably wouldn’t be terrible, either. Or shortbread. And it’s so darn simple—seriously—this easy caramel sauce is sufficient even for random weeknight cravings that seem to be satisfied simply by scooping something sweet by the spoonful. And, of course, there’s apple pie, which takes us back to where we began with this whole easy caramel sauce escapade. (We sorta like how that came full circle. We can almost hear Morgan Freeman’s voice booming, “And, in the beginning, there was pie…”.)
Easy Caramel Sauce Recipe
- Quick Glance
- 5 M
- 20 M
- Makes 1 1/2 cups
- 1 cup firmly packed light brown sugar
- 1 stick (4 ounces) unsalted butter
- 1/4 cup whipping cream
- 1/4 cup honey
- 1. Bring all the ingredients to a boil in a medium saucepan over medium-high heat, stirring constantly. Boil, still stirring constantly, for 2 minutes. Remove the pan from the heat and let cool for 15 minutes.
- 2. And, um, that’s it. Spoon the caramel sauce over anything you want or just stick a spoon in it. (You can cover and refrigerate the caramel sauce for up to 1 week. To reheat, microwave on high for 10 to 15 seconds or just until warm and stir until smooth.)
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Testers ChoiceTesters Choice
Oct 25, 2013
I’m all about recipes that require little thought, can be made quickly for a dinner party, and always impress. And it doesn’t get any easier than this recipe for a good caramel sauce. One pot, no prep, minimum watching, and barely any cook time—it’s nearly instant gratification! I used dark brown sugar because it’s what I had on hand and heavy whipping cream because it’s what I thought I needed. Anyway, neither thing caused any problems. I plopped everything in a heavy cast-iron saucepan, applied heat, and stirred. I boiled it for exactly 2 minutes and then let it sit on the stove. After about 20 minutes, I sliced up a fresh Honeycrisp apple and we all dug in. Rave reviews all around! It was thick, perfectly sweet, and smooth. The honey gave it a nice flavor I hadn’t had before. The extra went into a Mason jar for tomorrow…now to think about what deserves this special stuff. This will definitely be going in my recipe file.
Oct 25, 2013
This is a very nice caramel sauce recipe to have on hand. It does up very quickly and the results taste like you’ve been standing at the stove for much longer than 5 minutes. I found the honey overtones in the sauce to be very pleasant, although I might decrease the amount of honey a little next time according to my own tastes.
Oct 25, 2013
This is a simple caramel sauce that’s essentially foolproof. It was as quick and easy as the recipe made it sound. At 15 minutes of cooling, mine was still a little on the thin side. I used it over apples for dessert about 30 minutes into cooling. This would be delicious on pie or over ice cream. I did find myself wishing there was a little more complexity to the flavor, but that wasn’t what this recipe purported to be.
Easy Caramel Sauce Recipe © 2013 Jan Moon. Photo © 2013 Helene Dujardin. All rights reserved.