Quick and Easy Caramel Sauce from Scratch
Equipment
- 1 medium sauce pot
- 1 whisk/ large spoon
- 1 glass jar with lid
Ingredients
- 1 cup brown sugar packed
- 1/2 cup butter (cubed and softened)
- 1/4 cup milk
- 1 tbsp vanilla extract
- 1 pinch salt
Instructions
- In a medium saucepan over medium-low heat, sprinkle brown sugar evenly over the bottom of the pan.
- As the sugar melts, stir it with a wooden spoon or whisk until it dissolves completely. Be sure to watch the sugar closely, as it can quickly turn from melted to burnt.
- Once the sugar has melted and turned a dark amber color, remove the saucepan from the heat and add the unsalted butter.
- Stir the butter into the melted sugar until it's completely melted and combined.
- Add the milk slowly and continue to stir the mixture until it's combined.
- Return the saucepan to medium heat and bring the mixture to a boil. Be sure to stir constantly with a wooden spoon to prevent the caramel from sticking to the sides of the pan.
- When the caramel reaches 245°F, remove it from the heat. If you don't have a candy thermometer, you can test the caramel's thickness by spooning a small amount onto a cold plate. If the caramel cools to a thicker consistency, it's ready.
- Once you've removed the caramel from the heat, add the vanilla extract and a pinch of salt. Stir the mixture well until the vanilla and salt are fully incorporated.
- Once your caramel sauce has cooled to room temperature, transfer it to an airtight glass container, like a mason jar. Store the jar in the refrigerator for up to two weeks.
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