Caramel Sauce

​INGREDIENTS
1 cup of light brown sugar, packed
​1/2 cup heavy cream
4 tablespoons of salted butter
1/8 teaspoon sea salt
1 tablespoon 100% real vanilla extract
 
DIRECTIONS

1. In a small saucepan, add all the ingredients and simmer over low heat.
2. Whisk constantly until thicken and no longer watery (about 6 - 8 minutes). Remove from heat and allow to cool. The sauce will thicken more as it starts to cool down.
3. Store your left-over caramel in an airtight glass jar.

 
Your homemade caramel sauce can be stored in a glass jar in the refrigerator for up to 2 weeks. I enjoy warming my caramel sauce and drizzle it over stuff French toast, bread pudding of vanilla ice-cream.