Salted Caramel Sauce

1. 1

   In a medium sauvepan, combine butter, sugar and cream.

2. 2

   Whisk until melted

3. 3

   Bring to a boil then reduce heat to an even simmer, whisking often until thickened 5 to 7 minutes

4. 4

   Turn off heat and add vanilla and salt and mix well.

5. 5

   Caramel will continue to thicken as it cools

6. 6

   Pour into container, serve warm or cold.

7. 7

   Store in the refigerator.

8. 8

   You can adjust the thickness of this caramel by how long you simmer it.

9. 9

   I like it pourable so usally simmer 5 minutes.

10. 10

    If after chilling it thickens to much just add drops of cream when reheating

* Per serving · 4 servings · Values may vary.

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