Easy caramel sauce. Did three words ever comfort you as much as these?! The promise of ridiculously rich, thick, gooey caramel goodness is sufficient to win us over, more so than even the sweetest of sweet nothings whispered in our ears.
Simple and simply indulgent. That’s what we think of this easy caramel sauce. It’s so darn simple—seriously—that it’s perfect even for random weeknight cravings that can be satisfied simply by scooping something sweet by the spoonful.And while dribbling it over pie may make you murmur and moan in ecstasy, this lovely little caramel sauce has also got countless other applications, including ice cream. Shortbread. Apple slices. Pear slices, too. Banana slices probably wouldn’t be terrible, either. 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. Originally published October 25, 2013. –Renee Schettler Rossi
Easy Caramel Sauce
- 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 heavy 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.)