Easy Caramel Sauce

It has certainly taken me long enough to get this recipe for Caramel Sauce posted. The first batch I made mysteriously disappeared! And then, my pictures were so bad, that I couldn't bear to post such inferior shots! So, just for you all I made another batch of this sinfully rich and delicious sauce. Of course, the Apple Cake is gone, so I poured this amazing caramel over vanilla bean ice cream. It was still hard to get a good picture, but hopefully you can get an idea. Being a food blogger is a hard job; I had to eat this ice cream and Caramel Sauce so that it wouldn't go to waste! hehehe! Here's my recipe, finally. It's adapted from the 1997 Southern Living Cookbook.

EASY CARAMEL SAUCE

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!