The kids are back to school and even though the days are still warm and humid, the evenings have a hint of that crisp fall air. With fall comes all of my favorite fall flavors like apple, pumpkin, and caramel. I don’t like to buy store bought caramel or caramel sauce because of all of the unnecessary ingredients added to give shelf life. Making your own caramel sauce is not difficult and you won’t be disappointed with the amazing flavor!
Homemade Caramel Sauce
- 1 cup brown sugar
- 1/4 cup water
- 1/3 cup yogurt
- 4 tbsp butter
- 1 tbsp vanilla
Combine the sugar and water in a heavy sauce pan. Heat on low, stirring, until the sugar has completely dissolved.
After the sugar is dissolved turn the heat to medium and bring to a boil.
Continue cooking at a low boil without stirring for 10-15 minutes. Scrape any sugar crystals from the side if they form.
Remove the mixture from the heat and slowly add the yogurt. The sugar will become hard quickly but when the yogurt is added it will return to a liquid.
After the yogurt is combined add the butter and vanilla and continue stirring until the mixture is completely smooth.
Pour the caramel sauce into a glass jar and store in the refrigerator until ready to serve.
I’ve made similar recipes using heavy whipping cream or buttermilk but love how this caramel sauce turns out using yogurt instead.
This Homemade Caramel Sauce is perfect over ice cream, on top of an apple muffin or other baked goods, and delicious in coffee. I’m sure it would be wonderful on so many things. My husband loves this sauce over hot apple pie and ice cream.
The Caramel Sauce will keep in the refrigerator for up to 2 weeks without added preservatives or unnatural ingredients!