Caramel Sauce

1/2 cup + 1 tbsp (packed) light brown sugar
1/4 cup heavy cream
2 tbsp (1/4 stick) unsalted butter
1/2 teaspoon brandy (optional)
1/4 teaspoon vanilla extract


Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly.

Continue to boil, stirring constantly, for 3 minutes.

Remove from heat; stir in brandy, if using, and vanilla.

Let stand at room temperature. Rewarm gently before using.

Serve with ice cream, pie, fruit (apples!), toast, cake, brownies, cheesecake. Or, you know, just eat it by the spoonful.

Problem solving: Your caramel crystallizes.

Why this happened: You did not dissolve the sugar completely before the mixture came to a boil. (Credit: Domino’s Sugar)


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