This is so simple and foolproof. It turns out a delicious creamy caramel sauce perfect for ice crea, cakes, brownies, bars, pies and cookies. It's a great apple dip and actually great fruit dip for many fruits! It can also flavor coffee and drinks as well.

The original liquid gold. This sauce is perfect for so many different desserts and is also great for gifting. It will be ok at room temperature for 1 day after making, if you are gifting this. Recipe source : Sallysbakingaddiction.com

Rum, Bourbon or Brandy salted caramel, have it your way!

The ratio for the ingredients come from the foreign website "Simply Delicious." I rearranged it just a bit to have it suit my taste.This is perfect for apple pies, muffins, or any baked desserts. It also tastes delicious topped on ice cream.Adding the butter and heavy cream to the pot while cold, there is the possibility that it will dangerously spit out because of the temperature difference.To prevent that, warm both before adding. But remember not to bring the cream to a boil or it will separate. Recipe by chika919

I made this as a filling for dacquoise, but it's also great as-is! This delicious caramel is easy to make, it's actually quite shocking.This caramel from this recipe is a little thick, so if you want it loose, add 2-3 tablespoons of heavy cream. You could add milk, but it won't be as rich.If you want it to be bitter and a little salty, you can use salt from Hakata prefecture, but for sweets, fleur de sel is better. Recipe by mag44num

I love sweets with caramel. When I made a batch, it turned out delicious.Adjust the amount of water for your desired consistency.This will keep for a long time, so you can make a lot to mix into the batter of sweets, or to pour on ice cream. It has a variety of uses. Recipe by *Halu*

This is stocked all the time in our refrigerator. My caramel jar became empty, so I replenished our stock. If you make extra, you can make caramel flavored sweets (it's always a bit of a bother to have to make the caramel) without much effort. I love caramel.Once the caramel starts to color, it changes very fast, so work fast. You can finish it in the microwave, but when you are making a lot of caramel sauce, it's easier to cook it in a small saucepan. The microwave oven won't get dirty, and you can easily check the sauce to see its process. The recipe here results in sauce that has the consistency of loose runny honey. Please adjust the consistency to taste with boiling water. Recipe by Yukiline

This is a very simple quick caramel sauce with the option on making it a salted caramel sauce. It's uses are limitless, its a delicious ice cream sauce but is great in cakes, cupcakes, brownies, pies and torte recipes. It can be added to frostings and whipped cream. It can be used as a drizzle for any dessert, popcorn. drink or on fresh fruit!

I felt that using granulated sugar is a bit wasteful, so one time I tried to make it with white sugar. Caramel made with granulated sugar has a light and elegant flavor but white sugar caramel is rich and has a home-y taste.Be careful not to cook it until the color becomes too dark, or it becomes bitter. Once you turn on the heat, don't stir at all until the surface of the pan turns golden brown. If you stir, it becomes difficult to get a dark color and the color will be off. Of course, you can use granulated sugar. The recipe and amounts are the same. Recipe by La Land

Easy and delicious, can be drizzled on anything.

Caramel sauce depends on the timing of removing it from heat. If your timing is off, it will be too bitter and won't flow right. So I wanted to make a pretty, slightly bitter caramel sauce. I experimented with the amount of water and the timing of heating and came up with my ideal caramel sauce.With this amount, you can make 6 pudding cups with the leftovers, but don't try to make a smaller amount or you will likely fail. You can store the remaining amount in the refrigerator without worrying about it hardening. Recipe by Pu-kosan