Imagine the most perfect ice cream sundae or your favorite sugary coffee beverage. What’s the best part about it? That’s right: the caramel. The gooey, golden syrupy liquid candy that is the glue to so many delicious things. Even as a kid, I never reached for the chocolate syrup or whipped cream or cherry on top. It was always the caramel. I’ve found myself reaching for and getting creative with a bottle of La Lechera dulce de leche that’s been in the fridge for who knows how long. Seeing as how it’s finally almost empty, I decided it’d be a good time to make my own.
Using only a few simple pantry staples and exercising a little patience, cook up a batch of the good stuff to always have on hand. Simply melt sugar, then add in butter 🧈, cream, and salt to the molten mix and you have a gloriously smooth and spoonable caramel topping you’ll be using on everything until it’s all gone. The flavor is perfectly sweet, butterscotchy, and balanced with just the right kiss of salty. Remember the old fashioned taste of Werther's hard candy caramels? Like that, but in the form of literal liquid gold. Eureka!
I use this in iced caramel coffees, matcha, and on top of literally any ice cream. Now you too can make that too-expensive-coffee-shop cheat drink right at home, top any ice cream, pancakes, literally anything with your own homemade caramel sauce. Discovering how simple it is to make, you’ll never want store bought again.
