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Wednesday, September 29, 2010

Caramel Sauce

This caramel sauce comes together in a snap! Perfect for when that caramel craving hits you and you must have some right this second.

Caramel Sauce

4 T. salted butter

1 c. brown sugar, lightly packed
1/2 c. half and half 
1 T. vanilla

In a small saucepan, combine butter, sugar, and half and half. Cook over medium-high heat until mixture boils, stirring constantly. Continue cooking and stirring for 5 minutes. Add vanilla, mix well and cook for 1 more minute. Remove from heat, let cool.  Pour into a glass jar and refrigerate. Yield: 1 1/4 cups. Enjoy!


Don't worry about the sauce thickening too much while it's cooking, it will set up while it's cooling.  Just warm it in the microwave to get it back to a pourable consistency.

* adapted from this PW recipe

6 comments:

Laura said...

How much does this yield? Enough to fill a pint jar? Because I love the idea of jarring it :)

Erin said...

One batch makes about 1 1/4 cups... so not quite enough to fill a print jar, but just a little too much for a jelly jar (this problem is easily solved if you have a bowl of ice cream handy or even a spoon). It would be simple enough to double or cut the recipe in half to make the amount you want, 1.5 batches should fill a pint jar perfectly.

Rachel said...

Sounds delicious! Can't wait to try it on some pumpkin cheesecake.

Tim French said...

Made it. It was awesome. Ate it with apples and chocolate pizzelles. All gone.

Anonymous said...

what can i use instead of Half and Half since it's not available where i live..will sterelized cream do the work?

Erin said...

I'm sorry , I'm not familiar with sterilized cream. I'd suggest mixing heavy cream with milk, that's essentially what half-and-half is. Hope it turns out well for you!

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