Easy Caramel Sauce

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

Ingredients

  • 1 cup firmly packed light brown sugar
  • 1 stick (4 ounces) unsalted butter
  • 1/4 cup whipping cream
  • 1/4 cup honey

Directions

  • 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 Choice

Testers Choice
Testers Choice
Michelle P.

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.

Testers Choice
Helen Doberstein

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.

Testers Choice
Martha T.

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.

Comments
Comments
  1. Martha in KS says:

    I made a similar recipe last week & added some pumpkin pie spices – delicious for apple dipping.

  2. potterhill says:

    This is basically what I have made for years to serve over my Christmas pudding along with vanilla ice cream, except that I use maple syrup instead of honey, being Canadian and all….

  3. Bob says:

    Sorry to be pedantic, but isn’t this really a butterscotch sauce? In my very limited brain you get caramel by, well, caramelizing white sugar and butterscotch by cooking brown sugar in butter or cream until it dissolves. I know, a caramel by any other names still tastes sweet…

    • Renee Schettler Rossi says:

      Bob, you’re quite correct. And shame on us for perpetuating a falsehood. We saw this recipe in the book with it’s current title of Easy Caramel Sauce and we knew it was butterscotch—which of course is far less tricky to make—but since testers’ loved the taste and professed it to be far more caramel-like than butterscotch-like, we decided to let the title remain. We appreciate your attention to detail and apologize.

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