I love caramel sauce. If I could, I’d keep an IV attached at all times. I sometimes can overdose on caramel and have to take a step back. I used to get caramel lattes at Starbucks but I always asked for extra sauce so basically I had a cup of caramel with a squirt of coffee in it. Those days I was usually bouncing off the wall! Making caramel sauce at home is really easy and it’s awesome to have it in the frig. It’s great for coffee, putting on ice cream, hot chocolate and cakes, YUM! I made pumpkin bars this weekend using the Trader Joes mix, which is pretty good. It was missing a little something so I whipped up some caramel sauce. I bought a plastic squeeze bottle from World Market and store my sauce in the frig ready to go!
4 tablespoons butter
1 cup brown sugar
1/2 cup heavy whipping cream
1/2 teaspoon kosher salt
1 tablespoon pure vanilla extract
Mix all ingredients except for vanilla in a pan over medium heat. Bring to a boil and lower heat, stir occasionally and let cook for about 5-6 minutes. Add vanilla and cook for an additional minute or so. Let it cool and then put into a container in the frig. It will keep for two weeks (if it lasts that long). Heat to serve.