Categories: Dessert

Ingredients

• 1/2 C. of butter
• 1 C. light brown sugar, firmly packed
• Dash of salt
• 1/2 C. of heavy cream
• 1 t. vanilla extract

Directions

1. In a heavy bottomed sauce pan with high sides melt the butter. Add the brown sugar and salt, stirring constantly, until the mixture comes to a rolling boil.

2. Slowly add the heavy cream…it will bubble furiously. Whisk constantly until the cream is incorporated. Bring to a boil again and, while still stirring, add the vanilla. Stir and remove from the heat.

3. Let the sauce cool and pour into a storage jar. Can be stored in the fridge for about 2 weeks.

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