Ingredients
- 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
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.