Caramel Sauce
4 T. salted butter
1 c. brown sugar, lightly packed
1/2 c. half and half
1 T. vanilla
In a small saucepan, combine butter, sugar, and half and half. Cook over medium-high heat until mixture boils, stirring constantly. Continue cooking and stirring for 5 minutes. Add vanilla, mix well and cook for 1 more minute. Remove from heat, let cool. Pour into a glass jar and refrigerate. Yield: 1 1/4 cups. Enjoy!
Don't worry about the sauce thickening too much while it's cooking, it will set up while it's cooling. Just warm it in the microwave to get it back to a pourable consistency.
* adapted from this PW recipe
How much does this yield? Enough to fill a pint jar? Because I love the idea of jarring it :)
ReplyDeleteOne batch makes about 1 1/4 cups... so not quite enough to fill a print jar, but just a little too much for a jelly jar (this problem is easily solved if you have a bowl of ice cream handy or even a spoon). It would be simple enough to double or cut the recipe in half to make the amount you want, 1.5 batches should fill a pint jar perfectly.
ReplyDeleteSounds delicious! Can't wait to try it on some pumpkin cheesecake.
ReplyDeletewhat can i use instead of Half and Half since it's not available where i live..will sterelized cream do the work?
ReplyDeleteI'm sorry , I'm not familiar with sterilized cream. I'd suggest mixing heavy cream with milk, that's essentially what half-and-half is. Hope it turns out well for you!
ReplyDelete