Easy Caramel Sauce Recipe with NO Corn Syrup
What to do when you are craving a caramel latte but you do not have any caramel? You could go to the store and buy some, but most likely they will all have corn syrup as one of their ingredients. And in my quest to eat the least processed foods, corn syrup is definitely on the top of my NO NO list. But the best thing about this sauce is that it’s easy to make, it does not take that long and there’s a good chance you have all the ingredients in your house right now. And a bonus point, you’ll be able to pronounce all of them.
Before you say it what is Sucanat, let me say it, it’s not this weird ingredient. It’s actually evaporated cane juice. I prefer sucanat over brown sugar, but you can easily use brown sugar in any recipe calling for sucanat.
I like my sauce on thicker side, so I cooked my for 10 minutes. But here’s the trick, you can NOT walk away from this sauce! If you do, you might have a mess on your hands or a burnt sauce. Either way, no fun. So whatever you do, stay close to this sauce while cooking it, better yet, whisk it.
When I was done with this sauce we couldn’t wait to start eating it, consider yourself warned! We poured over ice cream and made the latte.
The next day, I took the caramel out of the fridge and took a spoonful of the sauce (it did solidify) put it in my coffee mug and brewed the coffee right on top of it (the hot coffee was enough to melt the sauce). I added half and half and the latte was just as delicious as the one done the day before.
If you would like to melt the sauce again, you can either heat in a bain maire on the stove top or pop it in the microwave for a few seconds.
Easy Caramel Sauce
- 1 cup sucanat or brown sugar (packed)
- 1/2 cup half and half
- 4 Tbsp. unsalted butter
- Pinch of salt
- 1 Tbsp. vanilla extract
Mix all the ingredients in a saucepan EXCEPT the vanilla extract.
While whisking on Medium heat, bring the mixture to a low boil, then lower the heat to Medium-Low and continue to whisk anywhere from 5 to 10 minutes.
The longer you cook the mixture, the thicker it will be once it's cooled.
Turn off the heat and add the vanilla extract.
Cool slightly and pour the sauce into a jar.
If not using it immediately, keep it in the refrigerator.