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
- salt
- 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!
Ahhh……….caramel. That is something I haven’t had in a long time. I bet your homemade recipe is pretty darned awesome! Sugar, butter and cream………….so different than the store-bought caramel sauces. They have a huge list of ingredients that I have never heard of. Thanks so much for sharing this special treat with our Let’s Get Real readers.
I was surprised at how easy and good it is! The coconut sugar makes it really rich and amazing. I love that it doesn’t have all those extra ingredients in it. I’m going to try using it to make my aunt’s carmelitas recipe.
oh so sweet and yummy
come see what we shared at http://shopannies.blogspot.com
Thanks! It is wonderful. We’ve made it several times now.
Oh this looks yummy!
It is super tasty!!! I want to go and make another batch and eat it with a spoon. 🙂
Yumm! I love caramel, too. I made some for Easter’s desert but cringed at the amount of sugar I had to use. It was delicious, of course, but I love this recipe using the coconut sugar. Thanks so much!
Blessings,
Dawn
Isn’t it yummy and addicting! I figure even though it’s still full or sugar at least it’s a little better. Hmmm. I’m thinking I need to make some more caramel sauce and ice cream this weekend.
How funny…I just made caramel yesterday. I like that you used coconut sugar. I will try that next time. Thank you for passing on your recipe at Monday’s Musings. (I pinned and tweeted your post.) Have a great week.
Thanks for tweeting, pinning, and hosting! I appreciate it. It turned out super yummy. I love the deep and rich flavor the coconut sugar gave. Bonus that it’s better for you. 🙂
Sounds great! Thanks for sharing at Happiness is Homemade 🙂
Thanks for hosting! It is a super yummy ice cream topping.
Yum!! I am hungry for dessert and I haven’t eaten breakfast!! I have never used coconut sugar! Sounds wonderful. Do you think brown sugar would work just as well?
I love this sauce!!! My finger some how keeps finding its way into the bowl. I’m sure you could. I love the depth of flavor and richness that the darker sugar gives. Yum!