Friday, September 9, 2011

Caramel Sauce

I got this caramel sauce from a friend who had a deliciously gooey sauce for her caramel rolls.  I was using another one and it just didn't have that gooey texture that I love for the rolls.  Is a whopping 3 ingredients.  Making it this way (instructed below) is mainly for the caramel rolls, however you can bring the sauce to a boil for a minute or two stirring constantly and then store it in your fridge for about 2 weeks and use over top of ice cream, pour a bit in your morning coffee or use with anything you might need a caramel sauce for.

Caramel Sauce

1 stick butter
1 cup heavy whipping cream
1 cup brown sugar

Melt butter in a bowl and stir in whipping cream and brown sugar until well combined.  Pour into the bottom of a greased 9x13 pan then place the rolls on top.  Bake the rolls until they are a darker golden brown and be sure to let sit in the pan to cool afterwards before flipping over onto another pan so the sauce thickens.

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