Saturday, June 8, 2013

Caramel Sauce

Yield: 15 oz.

  • 1 c. brown sugar, packed (light or dark) 
  • 4 oz. heavy whipping cream
  • 4 oz. butter, salted (not margarine)
  • 1 ½ t. vanilla extract, dark
  • ½ t. sea salt

  1. Over medium heat, whisk together brown sugar, heavy cream, and butter.
  2. Continually whisk for 6-8 minutes, it should thicken during this process. 
  3. Add vanilla, whisk for another 1-2 minutes. 
  4. Remove from heat.  Let sit a few minutes. 
  5. Pour into a glass jar with lid; refrigerator until cool and slightly firm. 
  6. Should keep for about a month - serve over desserts.

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