Easy Salted Caramel Sauce

Sometimes, I just need ice cream for dinner. As a kid, I fantasized about all the ice cream breakfasts, lunches, and dinners I would enjoy as an adult. I imagined that I’d need to rotate in some “real” meals like pizza, macaroni and cheese and chicken pot pie, but I’d be eating ice cream for at least one meal per day from the moment I moved out. Right?

Like everyone else, I eventually learned the unfair truth that ice cream and other sweets can make one sick when consumed daily. What a bummer! But while it doesn’t happen as often as I’d once imagined it would, I do enjoy ice cream for dinner or lunch once in a while.

The perfect opportunity to eat ice cream for dinner came a couple Sundays ago. K and I had been in Vermont for my cousin’s wedding, and we ate a very late lunch at Legal Seafood in Boston’s Logan Airport while waiting for our flight. We knew we’d need a hearty snack at home to tide us over until bedtime. And what would be better than an ice cream sundae?

K doesn’t often get excited about ice cream, but he LOVES caramel topping. When we travel internationally on United Airlines, he’ll order a caramel sundae when I order my favorite strawberry sundae. He always asks for extra caramel — no whipped cream, no nuts, no cherries.  I’ve tasted his caramel and understand the hype — it’s super thick and sticky and nothing like the caramel topping I see in the grocery store next to the Hershey’s syrup. So for this special ice cream dinner, I set out to replicate United’s caramel as best I could.

After reading through a quite few different recipes online, I stumbled upon a recipe for “Oh-So-Easy Caramel Sauce” on AllRecipes.com (a Seattle-based company!) and decided to doctor it up a bit. I used cream instead of milk and added a full teaspoon of salt to make salted-caramel sauce.

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img_0532To build our sundaes, I drizzled the salted caramel sauce over store-bought vanilla ice cream and sprinkled a handful of chopped pecans on top.

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Easy Salted Caramel Sauce
{Makes about 2 cups}
Loosely adapted from this recipe

Ingredients

  • 1 cup brown sugar
  • 1/2 stick butter (4 tablespoons)
  • 1/2 cup light cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt (use good sea salt if you have some!)

Directions

  • In a medium saucepan, combine the sugar, butter and cream and mix. Bring to a simmer over medium heat, whisking almost constantly. Cook for 5 to 7 minutes.
  • If you like a thicker caramel sauce (like I do), reduce to low heat and whisk for another 5 minutes. Remove from heat and whisk in vanilla and salt.
  • Serve immediately, or transfer to an airtight container and refrigerate for up to 1 week.

The verdict? This sauce is everything that you love about salted caramel — sweet, salty, and sticky! It was easy to pour and paired perfectly with vanilla ice cream and pecans. K loved that this sauce was just as thick as his favorite caramel on United Airlines. The extra salt really does give this sauce “somethin’ special.” If you’re looking to impress your caramel-loving friends and family, give this easy recipe a try!

The leftover sauce gets quite thick in the fridge, and I enjoyed it with apple slices and even straight-up with a spoon. If you need to loosen it up a bit to pour over ice cream, simply microwave the sauce for 30 seconds.