Caramel Sauce

Caramel Sauce
Yield: About 1 cup

✎ Print Recipe


1 cup brown sugar, packed
4 tbsp unsalted butter
1 tsp sea salt
1/4 cup whipping cream
1/4 cup milk
1 tbsp vanilla


1. Combine all ingredients for caramel sauce in a medium saucepan and simmer over low heat, whisking constantly for 10 minutes. Keep in mind it thickens more as it cools. Serve warm, at room temperature or chilled. Refrigerate in an airtight container up to 2 weeks.

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