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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