Caramel sauce is warm, gooey, sweet and the better ones taste like melted Werthers™ candy. But, short of actually eating the candy, it is difficult to find a simple sauce that replicates the taste.
A few years ago, my daughter asked for caramel apples so we had to figure out the recipe for a good caramel and in my haste to make it, I forgot to write it down. Fast forward, Halloween 2014 and the request for caramel apples reappeared. I found a recipe, but discovered I needed to modify it a bit and in doing so, ended up with the best caramel sauce I’ve tasted!
There are so many good things about this sauce – it has no corn syrup (double plus in my book), includes one of my favorite spices, cinnamon, is made from scratch with great ingredients AND it tastes phenomenal. Although it never stuck to the apples, it makes a great sauce. So go ahead and make a batch, this makes a great dip or toppings for pancakes, ice-cream and sundaes.
Easy Drizzle Caramel Sauce (makes 3/4th cup)
¼ cup whole milk
¼ cup heavy whipping cream
½ cup + 2 tbsp packed light brown sugar
Pinch of fresh cinnamon or nutmeg
2 tbsp unsalted butter
In a small heavy bottom saucepan, mix all the ingredients except the butter and allow the sugar to dissolve for a minute. Add the butter and allow it to simmer on low for 5-7 minutes, stirring occasionally to ensure nothing sticks to the bottom. The sauce will be glossy and buttery rich.
Store in a glass container at room temperature for 2 days or until jar is licked clean, whichever occurs first.
Note: This sauce is of a pourable consistency and keeps this consistency at room temperature. If this sauce is refrigerated, the butter in it will coagulate.