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
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- 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.
- Continue cooking until the granular nature of the sugar is gone and you have a uniform texture.
- Remove from heat and add heavy cream and vanilla extract slowly and carefully as it will produce steam.
- Return to heat and stir until the solids from the sugar are combined with the cream. This can remain refrigerated for three weeks.