Active Time
N/A
Total Time
15 MIN
Yield
Serves : 1 1/4 cups

How to Make It

Step

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.

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