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Cooking with Dianne Morin 

Caramel Sauce

10/23/2022

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​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. 
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    Author

    Hi my name is Dianne I enjoy cooking a variety of dishes and putting a smile on peoples faces. I have been teaching hands on cooking classes for over 18 years. I love creating new dishes and exploring nature. 

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