The hubster is a big fan of caramel sauce on ice cream. Actually, he’s a big fan of caramel sauce, chocolate sauce, and peanuts on ice cream. :-) Well, I’ve learned how to make my own chocolate sauce that’s every bit as good as the stuff in the brown bottle, but I hadn’t attempted caramel sauce….until now.
I had a feeling it was pretty easy to make, just hadn’t got around to it. But when I read this great idea from Vickylynne for Homemade Caramel Vanilla Creamer that included Caramel Sauce in it…I knew I HAD to make some.
I looked at quite a few recipes but decided on one with EASY in the title. :-) It’s from The Pioneer Woman (Hi Ree!) via the Food Network website. And I’m happy to report it lives up to its’ name, and THEN some!
by Ree Drummond, The Pioneer Woman
1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
1 tablespoon vanilla extract
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold. (I didn’t bother with refrigerating it because it was going directly into my creamer.)
How EASY is that??
Now, I could have stopped there and I would have considered that a “good day’s work”…but the thought of Vickylynne’s Caramel Vanilla Creamer kept creeping into my mind. So instead of putting this caramel sauce in a jar for the hubster’s ice cream enjoyment…I decided to be selfish and put it into some half-and-half for MY enjoyment. :-)
Vickylynne makes her own caramel sauce a little bit differently (as described below), but any caramel sauce will do. Here are her instructions on how to make her Homemade Caramel Vanilla Creamer
Every day I start with my cup of coffee and we love flavored creamers in my house! But not the chemicals that go with those concoctions! So…I make my own homemade caramel vanilla creamer! It is a huge hit and I keep several jars in the fridge at all times!
It’s really very easy to make. I make a caramel sauce first with 1 1/2 cups sugar and 1/2 cup of water. Simmer to 240 degrees. Then whisk in 1 cup of heavy whipping cream, warmed so it blends better, and 1 tsp vanilla or more…to taste. I never get the caramel to a deep brown color but if you do, that’s ok too! You really can play with it to get the desired flavors.
Mix 4 cups of half-and-half with the sauce, whisk well to blend. Then store it in two quart jars in the fridge. We go thru a jar in a little over a week here. It is very similar to the naturals you can buy now but at a much better price!! If you find it’s too sweet add more half-and-half, not sweet enough, decrease it. Enjoy your coffee! :-)
If you’re not a coffee-drinker…I highly suggest trying it in some pero. It is delicious!
Pero is a caffeine-free drink with a coffee-like taste made from 100% natural malted barley, chicory and rye. It’s great hot OR over ice….just like coffee.
Because pero is caffeine-free, it will not elevate heart rate or blood pressure, or cause sleeplessness (so you can have a nice cup before bed!). Plus the low acidity of this blend let’s you enjoy it without fear of an upset stomach. AND it can be mixed with your favorite ingredients (like Caramel Vanilla Creamer!) to create your own drink specialties.
I had a nice hot cup of it after dinner tonight (with a generous serving of my new favorite creamer) and it was the perfect “dessert”. :-)
Thanks for sharing Ree and Vickylynne! I owe you! :-)