"This gooey, buttery, caramel sauce and made with just five ingredients, and is ready in five minutes. Use real butter only, no substitutions! This makes about 2 cup of sauce."

Original is 9 servings

Metric US

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Ingredients

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1/2 cup butter (must be salted butter)
1 cup brown sugar (I used a mixture of dark and light)
2/3 cup heavy cream (not less that 35%)

1 teaspoon pure vanilla extract
1/8 teaspoon salt

Nutritional

Serving Size: 1 (49.9 g)
Calories 234.7
Total Fat - 15.2 g
Saturated Fat - 9.6 g
Cholesterol - 44.3 mg
Sodium - 143.2 mg
Total Carbohydrate - 25.4 g
Dietary Fiber - 0 g
Sugars - 25 g
Protein - 0.3 g
Calcium - 10.3 mg
Iron - 0 mg
Vitamin C - 0.1 mg
Thiamin - 0 mg

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Step by Step Method

Step 1

In a medium saucepan (make sure your saucepan is deep enough to account for the bubbling caramel that will rise up the sides of the pan as it cooks) set over medium-low to medium heat, melt butter. Mix in brown sugar and stir for 2 minutes. Mix in heavy cream and stir for 2 more minutes. Remove pan from heat and stir in vanilla and salt until well incorporated. Cool slightly then pour the sauce in a jar and allow to cool completely.

Step 2

Store in the refrigerator for up to a month. The caramel sauce will be thin when it is done cooking, but it will thicken up nicely at room temperature, and even more so once chilled.