Caramel Sauce
Servings: 2 Cups Prep: 5 Minutes Cook Time: 20 Minutes

Best Caramel Sauce

1/2 Cup European Style Salted Butter
1 Cup Dark Brown Sugar, packed
3/4 Cup Heavy Cream
1 Tbsp Cook’s Pure Vanilla Extract Double Strength
  1. Melt butter in a heavy saucepan over medium-high heat until it bubbles rapidly and the solids separate, then whisk in brown sugar and cook, stirring constantly until a paste forms.
  2. Continue cooking until the granular nature of the sugar is gone and you have a uniform texture.
  3. Remove from heat and add heavy cream and vanilla extract slowly and carefully as it will produce steam.
  4. Return to heat and stir until the solids from the sugar are combined with the cream. This can remain refrigerated for three weeks.
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