1 C brown sugar, packed • 1/2 C heavy cream • 4 T butter, salted
1 tsp sea salt • 1 tsp pure vanilla extract • 1 tsp vanilla bean paste
The hint of salt in this delightfully sweet caramel sauce gives a perfect flavor combination to top your favorite desserts. In case you missed the recipe to this addicting sauce in my wheat free pumpkin cheesecake post I wanted to highlight it for you today. With the holidays right around the corner and Thanksgiving being this week I thought this sauce would be the perfect pairing to dazzle your traditional pumpkin, pecan or sweet potato pies and other holiday desserts. This recipe is both easy to make and pleasing to the taste buds, I hope you will share it with your family and friends this holiday season.
Prepare a canning jar and lid to store sauce in.
In a sauce pan over medium heat melt the butter, brown sugar and heavy cream. Stir the mixture until it begins to boil, add in the vanilla extract, vanilla bean paste and the sea salt. Lower the heat and allow the mixture to come to bubble, stirring occasionally until the mixture thickens, about 5-7 minutes. Allow to cool, pour in a jar and refrigerate. Serve with your favorite ice creams, pies, cheesecakes, cakes, fruit and more. Store in the refrigerator for two weeks, reheat in the microwave to serve.
Makes about 1 1/2 cups
Notes: Substitute vanilla bean paste for one vanilla bean or add another 1/2 tsp vanilla extract for more flavor. For the sugar, you can use just light brown sugar or you can half it and do a combination for light and dark brown sugar, which is what I prefer to do.
… hope you have a great Thanksgiving week! Happy Monday.