Caramel sauce should NOT be complicated- but after tirelessly burning sugar or running out to purchase corn syrup (who has this on hand?!) only for the recipe to fail, I finally found THIS holy grain caramel sauce. Easy to customize for any occasion, dessert or taste. Plus, it only takes a few minutes and always comes out PERFECT!
Course: Dessert
Servings: 1 cup
Time: 5 minutes
Cuisine: American
INGREDIENTS
1 cup packed brown sugar
½ cup unsalted butter
¼ cup milk
1 teaspoon vanilla extract (Optional- OR any other variation you prefer, see notes)
TO MAKE
Combine brown sugar, butter, and milk in a saucepan over medium heat; bring to a boil. Cook until thickened, 1 to 2 minutes.
Remove from the heat and stir in vanilla extract.
Let cool slightly or serve immediately
NOTES
Caramel Sauce Variations
Salted Caramel: A little coarse kosher salt is added for a more nuanced sauce. Taste, and add more salt if desired.
Vanilla Caramel Sauce: This caramel sauce is made with brown sugar, butter, and milk, with a touch of vanilla extract to enhance the flavor
Coffee Caramel Sauce: Stir 1 teaspoon of instant espresso powder into the cream and mix until dissolved. Proceed with your basic caramel recipe and add the espresso cream to make the sauce.
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