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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


The Ruse 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.

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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