Connie’s Homemade Caramel Sauce over Chewy Chocolate Brownies

GREAT FOR DOCTORING UP YOGURT

OR AS A DELICIOUS DESSERT TOPPING

I started working at a swim club at the age of 12 making shakes and ice cream sundaes. Caramel flavored shakes and ice cream sundaes smothered with hot fudge and hot caramel were the best sellers! I was able to have them for free since I was only paid 35 cents/hour! OUCH!

Caramel has always been one of my favorite treats! It doesn’t really matter what form it takes! I fondly remember peeling off the wrappers of the Kraft caramels as a child (and an adult) during Halloween. Needless to say, it was a must have recipe for me and pure JOY to make!

Try it over salted caramel ice cream, my gluten-free brownies, or doctor-up a yogurt breakfast bowl! As you can see, the possibilities are endless!

ENJOY!

INGREDIENTS:

1 cup packed light brown sugar (you may use dark brown for a stronger flavor)
1/2 cup heavy whipping cream (I like Horizon Organic Heavy Whipping Cream)
4 tbsps. butter
pinch salt
1 tbsp vanilla extract

HOW TO MAKE IT:

In a small – medium saucepan, combine the brown sugar, heavy cream, butter & salt over low – medium heat. You may whisk this mixture, or use a wooden spoon. I prefer whisking, but it does create some noise pollution! Continue mixing until the mixture gets thicker & becomes a beautiful caramel color -this may take 5-7 minutes. Don’t over cook! The mixture will begin to bubble around the edges of the pan.
Remove from heat and whisk in the vanilla.
Continue to stir till thickened.
Let cool.
Store in cute jars, label & refrigerate. This makes a great gift!!