Caramel Sauce



I don't know if I should call this caramel because I started with brown sugar, not white, but it's so good and caramel-y that I really don't care. 
Our favorite dessert is warm chocolate chocolate-chip cookies, with creamy vanilla ice cream, topped with this warmed caramel sauce.  It's the only dessert recipe you really need.



3/4 c brown sugar
1/2 c (4 oz) unsalted butter
1/2 c heavy cream






1 t vanilla
1/8 t kosher salt
In a small saucepan heat the sugar, butter, and cream. 
Bring to a boil, then reduce heat and set to a low boil 3-5 minutes.   
When it starts to thicken remove from heat and add vanilla and salt.  Stir well.


 
  To store, pour into jars.  It is good for 2 weeks in the refrigerator or up to 6 months in the freezer.  It is pliable when frozen, so I freeze all of it then scoop out and heat what we'll need for a single use.  

 
Caramel Sauce

3/4 c brown sugar
1/2 c (4 oz) unsalted butter
1/2 c heavy cream

1 t vanilla
1/8 t kosher salt

1. In a small saucepan heat the sugar, butter, and cream.  Bring to a boil, then reduce heat and set to a low boil 3-5 minutes.  When it starts to thicken remove from heat and add vanilla and salt.  Stir well. 

2. To store, pour into jars.  It is good for 2 weeks in the refrigerator or up to 6 months in the freezer.  It is pliable when frozen, so I freeze all of it then scoop out and heat what we'll need for a single use.
 
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