Caramel Sauce


Making caramel is a daunting task for many. Last year I conquered my fear of burning sugar when I made a caramel apple crisp for Thanksgiving. Since it’s the holiday season, I thought I would try out a caramel sauce that is fairly easy and doesn’t require an extra trip to the grocery store. 

The taste of caramel sauce is seared in most people’s brains, what would we do as a species without this magic sauce? Well for starters, we wouldn’t be fat and happy; my favorite thing to do with caramel is make a cup of hot apple cider, top it with whipped cream, and drizzle caramel on top. It’s very indulgent, but what is living without some indulgence? That my dear readers is the true question. 



1 cup brown sugar 

½ cup salted butter

¼ cup milk

1 tsp vanilla extract 



  1. Combine brown sugar, butter, and milk in a saucepan over medium heat; bring to a boil. Cook until thickened (1-2 minutes)
  2. remove from heat and stir in vanilla



Making caramel is not for the weak, even with this recipe. Keep a bowl of ice water and a baster brush on hand, use them to get the crystalized sugar off the sides. Along with stirring, make sure the heat is evenly distributed. BURNING SUGAR IS EASY, KEEP AN EYE ON IT!