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jeudi 17 décembre 2015

Homemade caramel sauce


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1 cup Brown Sugar
1/2 stick Butter (4 Tablespoons)
1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
1 Tablespoon Vanilla
Pinch Of Salt
Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.

If sauce is thin, just continue cooking for a few more minutes.
 



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14 commentaires:

  1. How long will it keep? Does it have to stay refrigerated?

    RépondreSupprimer
  2. Not safe for water bath canning. Should be kept refrigerated.

    RépondreSupprimer
  3. Yum... Do you have a cream free version? Would coconut cream work?

    RépondreSupprimer
  4. Yum... Do you have a cream free version? Would coconut cream work?

    RépondreSupprimer
  5. How may mason jars will this quantity recipe fill?

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  6. I would also like to know how many jars this recipe fills and what size the jars are. Thank you. Will be making these for my co workers for Christmas gifts.

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  7. How long does it keep refrigerated?

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