I have discovered a too-good treat that is quick and simple, made from pantry items, and tastes like a gourmet dessert.
I made caramel sauce for the weekend. I’ve made it before, but the recipe calls for heavy cream, which I don’t normally keep in my fridge. I love caramel and it was very tasty, but calling for heavy cream makes it a “special occasion” recipe, more because I would have to go to the grocery store with that specifically on my list than because of the fat content. :)
But I really wanted to make caramel sauce. And
- I did have half-and-half (I always do).
- It wasn’t for a special occasion.
- I was desperate.
Easy Pantry Caramel Sauce Recipe
- Dissolve 1 cup sugar a splash water in a saucepan; set on medium heat and let sit and simmer until it turns amber.
- Whisk in 6 tablespoons butter and then 1/2 cup half-and-half. Add a teaspoon of vanilla extract.
- Let it sit at a low simmer, whisking occasionally, until it’s thickened slightly.
Then you have caramel sauce.
Serve it warm alongside
- ice cream
- drizzled over some whipped cream on top of your morning coffee
It keeps for 2 weeks in the fridge and can be reheated in the microwave. It’s thicker when it’s cold, so a thin sauce would be fine once it’s cold, but a nice thick sauce will have to be reheated before it’s dipping material.
I think I’m in trouble. I generally have half-and-half on hand for coffee. And I always have sugar and butter on hand.