I love caramel. There is just something about the sugary, buttery combination that you can’t beat. Especially with a touch of salt and vanilla mixed in.
This caramel sauce would be the perfect finishing touch to so many different desserts. Apple crisp and pie. Drizzled over cheesecake (oh my goodness). It would make the perfect layer in caramel bars. Of course, there’s one other situation it would be ideal in. In case you missed it, I have a thing for ice cream. But these two items together and you have perfection.
I made the recipe several times now and we all love it and agree it takes desserts over the top. I love how easy it is and that I can make it in advance.
The coconut sugar gives such a deep and rich flavor that you won’t be able to beat. If you don’t have coconut sugar I’d try it with sucanat. (If you don’t have these sugars, I’m sure you could make it with regular brown sugar.)
(This recipe also works great if you cut it in half for when you are making it for a couple of people.)
- 1 cup coconut sugar
- ¼ cup butter
- ½ cup half and half (or heavy cream)
- 2 teaspoons vanilla extract
- Combine first three ingredients in a small sauce pan. Heat over medium heat until butter melts. When the mixture starts to bubble reduce heat to medium low and let cook for 6 minutes stirring frequently. (Keep the mixture bubbling the entire time. On my gas stove medium low is plenty hot. Adjust temperature if you need to.)
- After 6 minutes turn burner off and stir in vanilla and a pinch of salt.
- Serve warm or let cool.
- Mixture will thicken as it sits. If you want to serve it cool, stir in up to ¼ cup more half and half while it is still warm to get your desired consistency.
Linking up to these fun parties!