Super Easy Caramel Sauce

This sauce starts by melting unsalted butter in a saucepan, then whisking in light brown sugar and heavy cream until the sugar dissolves completely. The mixture is brought to a boil and simmered for a brief three minutes while stirring, careful not to overcook which can cause bitterness or graininess. After removing from heat, the caramel sauce cools and thickens somewhat but remains pourable.

The finished caramel has a balanced sweetness enhanced by the butter's richness and the molasses notes of brown sugar. Its texture is smooth and creamy, making it a fitting accompaniment for ice cream, cakes, or fruit. The recipe's simplicity and minimal ingredients allow home cooks to quickly create a classic caramel topping without specialized tools.

The sauce should be stored in the refrigerator and can keep up to one month. To use after chilling, warm it gently in short microwave bursts with stirring between heats to restore pourability without breaking the emulsion. This makes it convenient to prepare in advance and use as needed.