Do you pronounce it “car-mel” or “care-a-mel”?  However you say it, this caramel sauce is delicious!  I’ve wanted to try making caramel sauce for a while, but didn’t want to have to fuss with a candy thermometer, so I’d been kind of intimidated.  But you can’t get much simpler than this recipe and your result is a sultry smooth, creamy, decadent caramel sauce.

Originally, I made this caramel sauce to go with Pumpkin Cheesecake.  However, I’ve been loving the leftovers as a dip for apples.  I love the idea of caramel apples, but having braces for 4 years in high school/college definitely hindered my caramel apple dreams.  And caramel apples are so messy!  But now you can have all the deliciousness of a caramel apple on whatever your favorite apple is, and you can very daintily dip sliced apples in this most perfect caramel sauce.

Do you love caramel apples?  Any other braces-wearers that missed out on gooey sticky treats?

Easy Caramel Sauce

Makes about 1 1/2 cups

Adapted from Smitten Kitchen

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1 tsp kosher salt (or 1/2 tsp table salt)
• 1 cup heavy cream
• 1 Tbsp vanilla extract

In a small saucepan, melt butter over medium high heat.  Mix in the sugar, salt, and heavy cream.  Bring to a boil and let boil for 5 minutes, or until thickened.  Remove from heat and stir in the vanilla.  Allow to cool, taste and add more salt or vanilla as desired.

Serve with apples, cheesecake, ice cream, brownies, a spoon….