Caramel Sauce that can be used on just about anything. It’s easy but decadent, perfect for any dessert that you want to make special. Rich with butter and cream, pure ingredients and no corn syrup. Put it in a cute little jar and you have a gift that anyone will love!
I’ve been making this recipe for several years, sometimes I want it salted, so I stir in a little extra sea salt, other times I’ll sprinkle salt on top. It all depends on what I’m putting it over. Sometimes I just need a caramel fix and then….out comes a spoon. It’s difficult to have it just sitting in the refrigerator. One of my favorite treats is when I cut up a banana and just spoon some over it. I often get out the ice cream if I really want to indulge!
The other day, when I made the Date Walnut Loaf for my last post, I just had to make some caramel sauce to go with it. This is really easy, so I don’t have much advice. Just be sure to keep the heat low and once it starts to boil, keep the heat on simmer. It is so good, I just had to share…
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 1 cup cream
- pinch of salt
- 2 teaspoons vanilla
- Cut up butter and place in a heavy bottomed saucepan over medium low heat. Add remaining ingredients and stir to combine.
- When mixture comes to a low boil, reduce heat to a simmer. Stir and simmer for 5 minutes.
- Store extra sauce in refrigerator.
- Recipe adapted from: www.thibeaultstable.com