Easy Brown Sugar Caramel Sauce (Print Version)
# Ingredients:
→ Caramel Base
01 -
1 cup (220g) dark brown sugar, packed
02 -
12 tablespoons (170g) unsalted butter, room temperature and cut into 24 pieces
03 -
1/2 cup (120g) heavy whipping cream, room temperature
04 -
3/4 teaspoon sea salt
05 -
2 teaspoons (8g) real vanilla extract
# Instructions:
01 -
In a heavy-bottomed medium saucepan over medium heat, mix brown sugar and butter, whisking continuously until the sugar dissolves and butter is completely emulsified. Keep whisking until thick and fully combined, about 3-4 minutes.
02 -
Slowly whisk in the cream (careful, it may hiss and bubble). Increase heat to medium-high until boiling, then reduce to medium-low and whisk constantly for about 5 minutes until thickened. Lower heat if it starts boiling again.
03 -
Remove from heat, stir in salt and vanilla. Let cool, whisking occasionally. The caramel will continue to thicken as it cools.
# Notes:
01 -
Store in an airtight container in the fridge for up to 3 weeks
02 -
Can be frozen for up to two months
03 -
If using vanilla bean, add seeds and pod with the cream for extra flavor