It is hard to find store-bought caramel sauce that is free of high fructose corn syrup. If you do find HFCS free caramel sauce, it is very expensive. But I have good news: Caramel Sauce is really easy to make at home. I was going to say that this recipe uses ingredients that are usually kept on hand, but then I realized that most of you probably don’t consider heavy whipping cream a food staple (if not, you may want to reexamine your priorities). The recipe only uses 1/2 cup of heavy whipping cream which leaves some leftover cream to make homemade whipped cream.
- 1 cup brown sugar
- ½ cup butter
- ½ cup heavy whipping cream
- pinch of salt
- ½ teaspoon vanilla
- Place brown sugar, butter, cream, and salt in a medium sauce pan. Cook over a medium heat until it reaches a boil.
- Boil for 2 minutes, stirring occasionally.
- Stir in vanilla. Let sit for a couple of minutes to cool.
I store the leftover sauce in the refrigerator in a glass jar. When we want more, I remove the lid and reheat the caramel sauce in the jar for 30 seconds – 1 minute, depending on how full the jar is. The caramel sauce keeps in the refrigerator for 2 weeks.
You can use the caramel sauce in: