2 INGREDIENT CARAMEL SAUCE

This shortcut caramel sauce takes about 15 minutes to make. Use it over ice cream, as a dip, or, if you really love caramel, spread it thinly on toast and then sprinkle on a little ground cinnamon for the ultimate cinnamon toast.

HOW TO MAKE CARAMEL SAUCE: SELECTING THE CARAMEL

How much do I love caramel sauce? Let me count the ways. First, I love it on ice cream. Then I love a little– just a hint–drizzled over a cup of iced coffee. And then there’s…eating it off a spoon.

The problem? I don’t like most commercial caramel sauce. Too often, they have an off-flavor. That means I have to make my own caramel sauce. sigh

To make a traditional caramel sauce, you cook sugar until it melts and reaches the caramel stage. This isn’t hard but it takes some time.

Thankfully, theres’s a shortcut. Enter: pre-made caramel.

Select a firm caramel that you like eating. I love  Merckens caramel with Peter’s caramel coming in a close second.  Unless you have a local candy making supply store, you’ll need to order these online. I think it’s worth it.

Since Kraft is the most easily found brand of caramel, I used it for this batch. It came out really nice. But, I have to admit, I still prefer the taste of Merckens caramel.

HOW TO MAKE CARAMEL SAUCE: COOKING THE SAUCE

Place unwrapped caramel candies into a heavy-bottomed pot. If you used a block caramel, cut it into pieces before putting it into the pot.

At first, the water will bubble madly and the caramels stick together in a large blob. This is normal. Stir the mixture, blob and all, to prevent, you guessed it, burning.

After a few minutes, all of the caramels melt. Almost. You can see how a few lumps in the sauce. Don’t add the cream yet or the lumps won’t cook out. You want the caramel sauce to be nice and smooth before you add the next ingredient.

This is what we want. It’s a smooth caramel with gentle bubbles and no lumps. Now it’s time to add the half-and-half.

When you add half and half to the pot, the caramel sauce bubbles up vigorously. Within a few seconds, the bubbles calm down. Select a pot with high sides to prevent the whole thing from spilling over.

Done.

As soon as the half and half is fully incorporated into the sauce, remove the pan from the heat. If you prefer a vanilla caramel sauce, add some vanilla extract. This makes for a 3-Ingredient caramel sauce but who’s counting? Pour the sauce into a heatproof container. I like to use two 8-ounce Ball jelly jars.

Pour the sauce into a heatproof glass container. I like to use two 8-ounce Ball jelly jars.

Then all that’s left to do is use it (on everything!)

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2 Ingredient Caramel Sauce

Firm Caramels and half and half are the only ingredients needed to make this recipe. (I don't count water as an ingredient.) If you prefer a vanilla caramel, add a teaspoon to the batch. It makes for a lovely 3-Ingredient Caramel Sauce. 

 Servings 2 small jars

Ingredients

• 11 ounces firm caramels, unwrapped and cut into pieces if neede (For Merckens or Peter's caramel, follow recipe below.)
• 2 tablespoons water
• 1/2 cup half-and-half
• 1 teaspoon vanilla extract optional

Instructions

1. Place caramels and water into a 2 quart heavy-bottomed sauce pot. Heat over medium-low heat until the caramels melt. Stir constantly to prevent the caramels from burning. 
2. Once all the caramels have melted and the mixture is smooth, add the half and half. The sauce will bubble up and then settle down. Stir to combine. 
3. Remove the pan from the heat and stir in the vanilla extract if desired. Pour sauce into two heatproof jars. 
4. Store caramel sauce in the refrigerator for up to four weeks. 

Recipe Notes

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Caramel Sauce (Merckens or Peter's Caramel)

Follow this recipe when using Merckens or Peter's block caramel.

 Servings 1 cup caramel sauce

Ingredients

• 16 ounces Merckens or Peter's firm caramel
• 2 tablespoons water
• 3/4 cup half and half

Instructions

1. Cut the caramel into large pieces. Combine caramel and water in a heavy-bottomed pot. Heat over medium-low heat until the caramel melts. Stir constantly to prevent burning. 
2. Once all the caramels have melted and the mixture is smooth, add the half and half. The sauce will bubble up and then settle down. Stir to combine.
3. Remove the pan from the heat and pour sauce into two heatproof jars. 
4. Store caramel sauce in the refrigerator for up to four weeks. 

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