Caramel sauce is a heavenly accompaniment to any dessert like ice cream or pies and perfect to dip apple slices when snacking. If you’re not a lover of sea salt, just omit the salt entirely or just add a tiny pinch to the ingredients.
1 cup of brown sugar (packed)
½ cup cream
4 tbsp butter
a pinch to 1/8 of tsp of sea salt (use 1 tsp if making salted caramel sauce)
1 tsp vanilla extract
Combine all ingredients except for vanilla extract in a pot over medium heat stirring and mixing constantly bring to a boil and reduce heat and cook for 5 minutes until nice and thick but runny. Remove from heat and stir in a teaspoon of vanilla and let cool. Caramel sauce can be stored in the fridge for up to 2 weeks. We pour it into plastic squeeze bottles and drizzle over desserts and ice cream or use it to dress plates for fancy desserts. It can be served warm or cold straight out of the fridge; either way it’s delicious!