5-Minute Caramel Sauce

This rich, gooey, and delicious caramel sauce comes together in just minutes in the microwave. Made with LorAnn Madagascar Vanilla Bean Paste or Madagascar Vanilla Extract — and optionally a splash of LorAnn Super-Strength Bourbon Flavor for added depth — this quick caramel is as versatile as it is irresistible. Drizzle it over ice cream, pancakes, scones, crêpes, or homemade lattes for an instant upgrade to any treat.

Ingredients

1/4 cup unsalted butter
1 cup dark brown or light brown sugar, lightly packed (fresh, soft brown sugar works best)
1/2 cup heavy cream
1/4 teaspoon sea salt
1/2 teaspoon LorAnn Madagascar Vanilla Bean Paste or LorAnn Madagascar Vanilla Extract
1/8 - 1/4 teaspoon LorAnn Super-Strength Bourbon Flavor (optional)

Recipe PDF

R0272.pdf Download PDF

Directions

1 Place butter in a 4-cup microwave-safe glass measuring cup (such as Pyrex) and heat on high until butter is melted.

To the melted butter, add the brown sugar and heavy cream and whisk until smooth. Microwave on high for 2 minutes. Stir. Heat on high for 2 to 3 minutes more (mixture will boil vigorously). The sauce may seem thin, but will thicken as it cools.

Stir in the salt, LorAnn Madagascar Vanilla Extract or Bean Paste and LorAnn Super-Strength Bourbon Flavor (if desired). Cool slightly and pour into clean jars with lids.

To serve, microwave for 20 to 30 seconds until warm and pourable.

For a change of taste, try using other LorAnn Super-Strength Flavors such as Butter Rum or Orange Brandy (Grand Marnier flavor)

Store in the refrigerator for 7 to 10 days.