This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.
I AM POSTING BECAUSE THE MOST HELPFUL CRITICAL REVIEW IS INCORRECT! TRY THIS! (in my eyes; none of that happened when I followed the recipe exactly) I have made it twice now and would definitely make it again- doubling and cutting the recipe in half worked great. I also tried both evaporated and regular milk, both of which will work fantastic.. I’ve seen many similar reviews on here but wanted to write this one because this is so good and simple anyone can do it, The most critical review that says they put the sauce in the fridge and it separated/didn’t taste right almost stopped me from making this after I didn’t listen reviews on a brownie recipe and having bad results. THAT’S NOT THE CASE! Maybe it was the heavy cream, maybe she put it in the fridge warm/hot (always cool everything before refrigerating). Or maybe she just didn’t cook it long enough as 2 minutes isn’t the total cooking time. After bringing it to a full boil and cooking, it took more like 5-7 minutes which made it just right. It stayed perfect in the fridge. Great texture before and after refrigeration; just like a caramel dipping sauce. Just a little microwaving and its ready to drizzle. SO glad I made this. Literally so simple and tastes just like the caramel sauce on the french roast at iHop!
We used Evaporated milk… Doubled the recipe and It came out amazing. Everyone loves it! Only thing is, I believe this is actually butterscotch sauce. What I have read is that caramel sauce is made with white sugar and butterscotch is made with brown. FYI!
I made this to go with bread pudding as a holidays dinner dessert. Sauce was easy to make. I made it ahead of time then just heated it up. The combo was a hit with everyone – even our ‘non dessert’ eaters. Thanks!
1 cup Brown Sugar
1/2 stick Butter (4 Tablespoons)
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