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Caramel Sauce

  • TOTAL TIME: 15 MIN plus chilling
  • SERVINGS: 1 1/4 cups
  • FAST
  1. 4 tablespoons unsalted butter, softened
  2. 2 tablespoons granulated sugar
  3. 2 tablespoons light brown sugar
  4. 1/3 cup dark brown sugar
  5. 1/2 cup heavy cream
  6. 1/4 teaspoon pure vanilla extract
  7. 1/4 teaspoon salt
  1. In a medium saucepan, combine the butter with all three sugars and bring to a boil, stirring constantly. Cook over moderately high heat for 2 minutes, stirring constantly. Add the cream and boil for 2 minutes longer. Transfer the caramel sauce to a pitcher. Stir in the vanilla and salt and refrigerate until cold, at least 2 hours.
Make Ahead The caramel can be refrigerated for up to 1 week. Whisk to combine before serving. Serve With Pecan-Praline Cheesecake.


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