1/2 cup butter
1 cup firmly packed light brown sugar
1/2 cup whipping cream
1 tsp. vanilla
dash of salt
This sauce will rise fairly high when it boils, so it's best to use a large, heavy bottomed saucepan for this recipe. I used a 3 quart pan. Over medium heat, melt the butter and add the brown sugar, and cook, stirring constantly, until the mixture come to a rolling boil. Slowly add the cream and whisk and stir constantly until cream is incorporated. Bring to a boil again, still stirring; add vanilla, stir and remove from the heat. Pour into clean glass jars and let cool before putting on a lid. Will keep for about 2 weeks in the fridge, so they say. It gets eaten at our house way before 2 weeks! Makes about 1 1/2 cups of smooth, creamy and addictive Caramel Sauce. It's luscious on cake ,ice cream or anything else that needs a spoonful of caramel! Enjoy!