Creamy Caramel Sauce
Almost everyone has a favorite recipe for caramel. Whether it’s a sauce, candy, filling or garnish, we all have our go to. I usually use my grandmother’s recipe when I make popcorn balls. Delicious!
With the discovery of the homemade fudge sauce I recently posted, and the addition of the doughnuts I made and posted the other day, I got experimenting.
After a few trial and error modifications, mostly error… okay, all error, I Decided to clean my pantry. I seem to find a plethora of energy when I’m frustrated. So, cleaning commenced and what did I find? A few bags of caramel bits!
Yay! It was so obvious. Here I am, screwing up batch after batch, trying to be original, when it was here all the time. I’ve already made desserts with melted pre made caramel bits and heavy cream. Why wouldn’t that make a goo drizzle or sauce? And it did.
1/2 C Caramel Bits
1/3 C Heavy Cream
1 tsp Vanilla Extract
Heat caramel bits and cream in a pot over medium heat. It’s easy to want to turn the heat to high, but you won’t get an even melt and you’ll have lumpy sauce.
Once everything is melted and combined, remove it from the heat, stir in the vanilla, and allow it to cool about 15 minutes. Test the consistency. It may still be slightly warm, but should be smooth, creamy and melty. It should not be starting to form clumps. If that is the case, it’s time to put it back on the heat and add more cream. If you think it’s too thin, like milk or even water, back to the heat and slowly melt in more caramel bits.
In no time at all you’ll have the quickest caramel sauce you’ve ever made, and it’s so yummy! Who knew?! Enjoy this on doughnuts, I’ve cream, brownies, the list goes on.