Rich Vanilla Caramel Sauce

This easy, small-batch recipe is ready in minutes…so make some today to add rich, gooey sweetness to a variety of brunch and dessert dishes! Drizzle this rich sauce on streusel-topped muffins, pies, and baked fruits…use it to garnish plates for brownies or cupcakes…or drop a spoon in the jar and serve alongside of ice cream. You can also easily make this into a salted or bourbon caramel sauce! So many options…and ready in so little time!

Ingredients

2 Tbsp salted butter (room temperature)
½ cup dark sugar (firmly packed)
¼ cup heavy cream
½ tsp vanilla (option to substitute bourbon for “Rich Bourbon Caramel Sauce”)
*option to add ¼ tsp kosher salt if you’d like “Rich Salted Vanilla Caramel Sauce”

Tools and Timing

Small sauce pan
Heatproof whisk
Rubber spatula
Recommended: a sink of hot, soapy water. You’ll want to rinse your whisk, spatula, and pan immediately because cleaning hardened caramel is not the greatest!
Timing: about 7 minutes to create and 15 minutes to cool

Background

This recipe was inspired by an old recipe from Baker by Nature. The original recipe called for light brown sugar and salt; I often prefer dark brown sugar in my recipes (I think it lends a warmer feel), so I swapped out the brown sugar and removed the salt…and tada! Warm, rich vanilla caramel sauce.

Step-by-step

Place butter in small sauce pan over medium-low heat. Whisk slowly and constantly until it has melted.
Once butter has completely melted, add brown sugar and heavy cream (and salt if you’re making Salted Vanilla Caramel). Whisk until incorporated.
Once everything is blended, increase heat to medium-high. Bring to a boil (takes about a minute); then, reduce to low.
Simmer on low heat (small bubbles should form continually) whisking every 30 seconds for 5 minutes.
After 5 minutes, stir in vanilla (or bourbon) – when you add it in, the mixture will bubble up – just keep whisking. After whisking the vanilla or bourbon in (about 15 seconds), remove from heat and continue to whisk for another minute.
Using spatula, transfer to jar if you’d like to allow guests to drizzle their own caramel; otherwise, leave in pan to cool. Let cool for about 15 minutes before serving.

*This is my go-to caramel if I will be using it that day. The depth of flavor from the dark brown sugar is so good! Pair this with streusel-topped muffins…Roasted Peaches…brownies…cupcakes…or a spoon haha. You can make this earlier in the day and let it rest on the counter for later use; however, the dark brown sugar can cause the sauce to crystalize if refrigerated for too long. Since it’s so easy and quick to make, (and SO GOOD), I tend to whip it up right before I’m serving brunch or dessert!