Homemade Caramel Sauce


Fall brings about a ton of new food and attraction desires. Like the Pumpkin Spice people, the pumpkin patch visiting people, harvest festivals/fairs, and caramel everything…am I right?! Right about now, stores are beginning stock piling those chewy little blocks of caramel goodness for people to snack, melt, bake, and combine into delicious and comforting food/drinks.

Well, I’ve got a recipe today that will help you get your, caramel anything, fix right at home, and it involves three ingredients (though as I type this I am imagining adding cinnamon to it…ooooohhhhh cinnamon.)

What you need:

1/2 C. Granulated Sugar

3 Tbs Butter

1/4C. Heavy Cream

What to do:

Melt the sugar in a small sauce pan over medium high heat. Stir constantly so you don’t burn the sugar. Once sugar is melted, carefully add the butter and stir (this stuff bubbles up in “Oh Oh Butter” happiness or scariness-you can decide. Once the butter is incorporated, slowly add the cream, as it also bubbles up wildly. Boil for 1 minute and remove from heat. Serve right away, and store any extra in the fridge. I’ve made a small amount, because to me it’s easier to start small and decide if more is needed. I’d say this makes almost a full cup of sauce.


I served this over a small block of cream cheese and cut up apples (and peaches) for dipping. It was quick and easy and tasty. Now I can imagine it over ice cream with a sprinkling of sea salt.

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