Creamy Caramel Sauce

  • 1 cup dark brown sugar
  • 1/2 cup heavy whipping cream
  • 4 Tbsp butter (half a stick)
  • 1 tsp vanilla extract
  • Pinch of salt

In a medium saucepan, mix together the sugar, heavy cream, butter and salt. Bring to a boil. Reduce heat to medium-low and let the mixture simmer for about 4 minutes, whisking slowly to make sure nothing sticks to the bottom. Remove the saucepan from the heat, add the vanilla and stir. Let the mixture cool in the pan for two minutes, pour into a jar, cool at room temperature and then refrigerate until ready to use (up to five days).

 

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