Last weekend, we made the trek up to Montana for Easter. My mom made Pioneer Woman’s Caramel Apple Pie for Easter dessert. Now let me tell you, I am NOT a pie fan. Call me crazy but I do not believe pie crust belongs in any dessert. Pie crust is wonderful with chicken pot pie or other dinner food, but I detest it with anything sweet. That pie though. I still swoon when I think about it. The best part, aside from the buttery crumb topping, was definitely the caramel sauce. It left such an impression on me, I just HAD to whip up a double batch this weekend.
This Caramel Sauce has been making me so happy that I have been thinking of ways to put it on almost every treat I have been consuming. A drizzle here, a drizzle there. Who am I kidding? I don’t just drizzle, I drench. Honestly though, I think my favorite way to eat it is warmed up and straight from the jar. Last night I finally had a bite of ice cream with a spoonful of caramel sauce. It was fantastic as well. Thank you Pioneer Woman. Thank you.
This recipe is super easy too. When it comes to dessert sauces, I typically prefer they are a thick-ish consistency. The original recipe was more runny so I boiled it in an attempt to reach my desired consistency. It worked great- not so think you have to slab it on, but thick enough it sticks and oozes all over whatever dessert you choose to put it on.
Recipe adapted from the Pioneer Woman.
- 2 cups brown sugar
- 1/2 cup salted butter
- 1 cup cream
- 2 teaspoons vanilla
- Place all ingredients in a medium sized saucepan. Melt together over medium-low heat. Whisk to combine well. Bring to a rapid boil. Boil 5-7 minutes. Once it cools off a few minutes, if it still is not as thick as you would like, boil 2-3 minutes longer or until desired consistency is reached. Store in the refrigerator. Serve warm over ice cream or any other sweet thing you would like!
- Yields about 2 cups.