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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. |
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 3/4 c brown sugar 1/2 c (4 oz) unsalted butter 1/2 c heavy cream |
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 1 t vanilla 1/8 t kosher salt |
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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.
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When it starts to thicken remove from heat and add vanilla and salt. Stir well. |
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| 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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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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