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Shortcut Salted Caramel Sauce

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This Shortcut Salted Caramel Sauce uses brown sugar to significantly cut cooking time for decadent results in a hurry. 

Shortcut Salted Caramel Sauce
Salted Caramel Sauce is such an incredible, versatile topping. It can make everything from pretzel rods to ice cream to my Leftover Pie Parfaits taste amazing. But making caramel the traditional way (using regular granulated sugar) can be time consuming and, if you haven’t done it before, a bit intimidating. After all, there is a fine line between caramelized sugar and burnt sugar.Swapping in brown sugar means you can skip the first (and most tricky) step in making traditional caramel sauce. Admittedly, skipping this step results in a sauce that is slightly less rich and gooey than the traditional version, but still really, really tasty. So, lets skip right to the good part — where the brown sugar and butter combine. Simply mix them together on the stovetop until melted and bubbling and continue stirring for about 5 minutes. From there you simply add in your cream or half and half, remove from heat and finish with vanilla and salt.

The result is a rich, yummy topping that makes just about anything more delicious. Seriously, anything. The fact that you can make it in just a few minutes is downright dangerous. (So sorry about that.) This is a perfect recipe to keep in your back pocket for last-minute holiday celebrations (or late night Netflix snack binges). 
Shortcut Salted Caramel Sauce
Makes 4 servings

Ingredients
1/2 cup brown sugar
4 tablespoons butter
3 tablespoons half and half or heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon Kosher or Sea salt

Instructions

  1. Combine brown sugar and butter in a small saucepan over medium heat and bring to a low, gentle boil.
  2. Add half and half or cream and continue stirring at a gentle boil for 1 to 2 minutes more, until mixture has thickened.
  3. Remove from heat and add vanilla and salt, stirring continuously until smooth.
  4. Allow sauce to cool slightly before serving. Sauce can be stored in an airtight container in the refrigerator for up to a week.