With just ten minutes and five ingredients, you can cook up your own caramel sauce for elaborate desserts or just to top ice cream.
By Chris Scheuer
- 1 stick butter, 4 ounces
- ¾ cup dark brown sugar
- ½ cup half & half or whipping cream
- 1 teaspoon vanilla or vanilla bean paste
- a pinch of sea salt
- Melt butter in a medium sauce pan over medium heat. Add brown sugar and whisk to combine.
- Add half & half (or cream ). Simmer for 5 minutes, stirring occasionally. Add vanilla and a pinch of sea salt. Stir until combined. Serve warm or allow to cool and store in refrigerator. Mixture will thicken as it cools. After refrigeration, warm slightly in the microwave or on the stovetop.
Crescentia "Chris" Scheuer is the creator of The Café Sucré Farine food blog, which has been hugely successful since its inception in March 2011. Her recipes are seen on Foodgawker, TasteSpotting, Gourmet Live, Bon Appétit Bloggers, Foodista and other international food sites. Her inspiration for creating new, innovative cuisine comes from an insatiable curiosity, a love of travel and family connections in the UK. She has taught cooking classes in Raleigh, NC, USA.