Caramel Sauce

Ingredients

• ½ cup butter (1 stick, 113g)
• 1 cup light¹ brown sugar (237 ml, 160g)
• ⅔ cup heavy cream (158 ml, 150g)
• 1 tsp vanilla extract (5 ml)
• ⅛ tsp salt (⅝ ml)

Preparation

1. Melt the butter over medium heat in a medium saucepan.
2. Mix in the brown sugar, stirring constantly for two minutes.
3. Add the cream. Raise the heat to medium high, and stir until sauce is gently bubbling. Continue stirring for two minutes.
4. Remove from heat and stir in vanilla and salt.
5. Let cool, or you will burn your silly tongue.

Notes

¹You can use dark brown sugar, too. But even with light, the caramel is pretty dark.

The sauce starts thin, but thickens nicely as it cools.

There will be some bubbling. The original recipe page says you need a fairly large saucepan, but medium seems to be enough.

Adapted from .