This quick brown sugar caramel sauce recipe is dreamy! Making caramel sauce is simple with this 4 ingredient, 5 minute recipe and you’ll never have to buy it again.
Ingredients
MAKES ¾ CUP
- ½ cup, packed light brown sugar (100g / 3.5oz)
- ¼ cup unsalted butter (57g / ½ stick)
- 1 tablespoon water
- ¼ cup thickened cream (heavy cream) (60ml)
- 2 tablespoons Frangelico liqueur (optional) (notes 2)
- ½ teaspoon sea salt flakes
For best results, always weigh ingredients where a weight is provided
Equipment
- heavy based saucepan¾
- Weck preserving jars
Instructions
- Add brown sugar, butter and water to a heavy based saucepan over medium-low heat. Stir it constantly until the sugar has dissolved.
- Once sugar is dissolved, turn it up to just medium heat and bring it to a bubble and keep stirring for another minute.
- Add the cream, liqueur and salt and stir in. Bring it back to a boil for 2-3 minutes, stirring often, until you see it has thickened.
- While the caramel is cooking, heat a glass preserving jar in the microwave for 1 minute, just so that it's not cold, to prevent it cracking when you pour the caramel sauce in.
- Transfer the caramel to the warm jar, and let it cool just a few minutes before use.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- This recipe yields ¾ cup of carame
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- The caramel sauce will keep for 2-3 weeks in the fridge in a sealed jar (I love these Weck jars). Reheat it until pourable.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
