What could be better on a piece of warm apple, pumpkin, or banana bread other than caramel sauce and a dollop of whipped cream? In my humble opinion absolutely nothing.
Use this caramel sauce for all types of desserts like ice cream sundaes, cakes, pies, or even as a flavored coffee mixer.
Not only is this recipe super simple and fast to make, you only need four ingredients to make it and most of us already have them in our kitchen at this very moment. Try it today! Trust me you’ll never buy store bought caramel sauce again!!
Place all of the ingredients in a medium sized nonstick pot over medium high heat.
Whisk constantly as the mixture comes to a low boil. You may need to lower your temperature to continue a low boil.
While continuously whisking allow the mixture to boil for 2 minutes for a pour-able thin sauce or 3 minutes for a thicker “fudge” icing.
Warning!! Do not walk away from this. You must babysit caramel as it cooks or it will burn or turn into a grainy crystallized texture if not stirred constantly.
Store in a mason jar in your refrigerator or pour directly over a freshly baked cake or apple bread loaf. The sauce will thicken a little from refrigeration. If storing in a mason jar remove the metal lid and warm slowly in the microwave until it reaches the desired consistency you would like.
If you don’t have heavy cream you can use milk as a replacement but your caramel sauce will be a little thinner. This recipe is just enough to cover and entire 8 X 8 baking dish. If you need more sauce it’s an easy recipe to double or triple. Double the ingredients but cook it for the same amount of time.