I am absolutely thrilled to have finally found a recipe for making smooth and creamy, buttery sweet caramel sauce. When I’ve made caramel sauce in the past, it has turned hard and crystallized after a bit of time in the refrigerator. This sauce is quite thin when it finishes cooking on the stove and thickens as it cools. Straight from the refrigerator, it is still soft and scoop-able. The sauce warms easily and is pourable when it is room temperature. I served the caramel warm, drizzled over fresh peaches and vanilla ice cream. It was heavenly!
Kitchen Tip: I use this saucepan to make this recipe.