Caramel Sauce

One day I went to a small bakery and tasted something that I was surprised I loved so much. That thing was caramel frosting. It was on a chocolate cupcake. It was so sweet and creamy I almost didn't know what to do with myself. I have found a recipe for that caramel frosting but it is to go with a recipe that I am going to share later. The base of the caramel frosting comes from this very simple caramel sauce recipe. This is good all on its own, well, not just eating it with a spoon, but on some ice cream it is divine.

Caramel Sauce

Recipe Source: MarthaStewart.com

1 cup Sugar
6 Tablespoons cold Butter, cubed
1/2 teaspoon Coarse Salt
1/2 teaspoon Vanilla Extract
1/2 cup Heavy Cream

1. In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.

2. Immediately whisk in butter, coarse salt, and pure vanilla extract (take care as mixture is extremely hot and will bubble).

3. Whisk in heavy cream.

Pour into a heatproof container(I used a glass bowl) and let cool. To store, refrigerate, up to 3 weeks.