Easy Caramel Sauce and Salted Caramel Sauce are some easy caramel sauce recipes. The first recipe is from Ree Drummond, the Pioneer Woman, and the second recipe is from Kelsey Nixon of the Cooking Channel.
For the Easy Caramel Sauce, mix 1 packed cup of brown sugar, 1/2 cup of half and half, 4 tablespoons of butter and a pinch of salt in a saucepan. Place over medium-low heat, and cook while whisking gently for about five to seven minutes. After the sauce thickens, add 1 tablespoon of vanilla extract, and cook for another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until the sauce is cold.
For the Salted Caramel Sauce, combine 1 cup of sugar and 1/4 cup of water in a heavy-bottomed sauce pan. Mix over medium-low heat until the sugar dissolves. Increase the heat, and bring the sauce to a boil without stirring. Boil until the syrup is a deep amber color, which takes about five or six minutes. Remove from heat, and whisk in 3/4 cup of heavy cream.
Next, stir in 3 1/2 tablespoons of unsalted butter and 1 teaspoon of sea salt. Transfer the caramel to a dish, cool and refrigerate. This lasts up to two weeks in the refrigerator.