Lisa Ritter
March 2008

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Recipe Summary test

total:
15 mins
Yield:
1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The caramel can be refrigerated for up to 1 week. Whisk to combine before serving.

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