Quick & DELISH Salted Butter Caramel Sauce

This was soooooo good, yet so incredibly fast to whip up!  It has the complex flavor of my favorite caramels- in fact, it tastes exactly the same- but it only takes about five minutes of cooking time, and only four ingredients!  This stuff was so good that our fam almost ate the whole batch, warm over ice cream.  There was only about 1/2 cup left, which I ate slowly over the next few days, right out of the fridge.... oops.  I almost preferred it out of the fridge cold, by itself, instead of over ice cream, because I could really taste the wonderful flavor and it didn't get covered by the sweetness of the ice cream.  But I'd definitely make it for ice cream again.  :) 

The amount of cream in this recipe (3/4 cup) is perfect for me, too, because over here, I can get good-quality shelf-stable cream that comes in a 200 ml (3/4 cup) amount.  (I'm not a fan of the shelf-stable milk, but I do like the cream and think it tastes good.  Plus, I can always have some on hand and not have to plan for it). 

Thanks to Azores Gal for this wonderful recipe- check out her blog; she has some excellent-looking recipes; I'm wanting to try more of them.

Salted Butter Caramel Sauce
from Azores Girl
1/2 cup SALTED butter (no substitutions)
1 cup brown sugar (dark or light)
200 ml/ 3/4 cup heavy whipping cream,
1 teaspoon vanilla extract

1.  In a small saucepan melt butter over medium-low heat.  Add the brown sugar; whisk until combined and thickened (about 2 minutes).

2.  Whisk in the whipping cream until thoroughly blended (3 more minutes).  Mix in vanilla until combined (this sauce will thicken up when cool/ refrigerated).  Keep in fridge, lasts 2 weeks. 

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