Fa la la la la, friends! Christmas is coming up super quick and we’ve been blasting the Christmas tunes. In fact, I have the Faith Hill version of “Where Are You Christmas?” in my head right now. But I gotta tell ya something. The BEST Christmas album ever made is one I grew up listening to, so it’s very near and dear to my heart. It’s Ray Conniff’s Christmas Caroling album. If you have the cold weather blues or the holidays are stressing you out and your holiday cheer is falling faster than a crazy Black Friday shopper running to snatch the last Frozen toy on sale, listen to any of the songs on this album and I guarantee it’ll brighten your mood. I believe it is physically impossible NOT to be joyful and more full of Christmas spirit than ol’ Santa himself when you listen to any of the songs on this album. If you don’t believe me, I challenge you to test my theory.
And while you’re merrily singing along to the Christmas classics and wondering what to make for your neighbors for Christmas (or to drizzle on your ice cream tonight), I invite you to whip up some of this Quick and Easy Caramel Sauce. People, this is easier-than-pie (mmmm, pie…), foolproof caramel sauce that only only takes 15 minutes to make and only requires four ingredients. AND no candy thermometer. Happy holidays indeed. Drizzle it on ice cream, brownies, cheesecake, pies, or apples. Or just eat it by the spoonful. Or just face plant it right into the pan (after it cools, of course). I won’t judge.
It’s sooo incredibly food-coma inducingly delicious that you’ll think you’ve died and gone to heaven, where deep rivers of this caramel flow through a world where the streets are made of chocolate and lined with tiny, edible gingerbread houses surrounded by candy cane fences. Whoa. I think I need some sugar.
- 1 cup light brown sugar
- ½ cup butter
- ¼ cup whipping cream
- ¼ cup dark cane or dark corn syrup
- pinch of salt (optional)
- In a medium saucepan over medium heat, bring all ingredients to a boil, stirring constantly.
- Continue boiling, stirring constantly, 2 minutes.
- Remove from heat and let cool at least 15 minutes before serving.
To reheat, microwave in a microwave-safe bowl for 10-15 seconds; stir until smooth.
If you prefer more salted caramel, try using salted butter. You can also sprinkle in some sea salt to taste.
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Erin, I am all for doing a faceplant into this caramel sauce! Love having some on hand for the occasional drizzle on all things. And now I can make my own! Thanks so much 🙂
Serene @ House of Yumm recently posted…Banana Maple Pops
Thanks, Serene! It’s so yummy and I just love that it’s so easy. I’m obsessed with caramel sauce and it’s nice to know I can whip some up lickety split whenever I want. I guess that could be a bad thing though, too. 🙂