Caramel Sauce

by Susan Lott

Here is a caramel sauce recipe I basically made up for a Christmas party. This recipe is cheap, easy, and takes only 15 minutes to prepare.

Caramel Sauce

makes about 3c. sauce

• 1 cube butter (1/2 c.)
• 1 small package (1lb) dark brown sugar
• 1 c. white sugar
• 1/2 c. cream
• 1 c. water
• 1/2 tsp vanilla
• 2 drops black walnut extract (optional)

Melt the butter in the heaviest large stockpot you have (sauce will expand about double during cooking). Whisk sugar, water, and cream into the butter. Boil on medium-high heat for 10 minutes, stirring often. Add vanilla and black walnut extract if desired. Cool a little and drizzle over desserts like poached pears or apple pie.

NOTE - Keeps well in the fridge for at least a couple weeks. When ready to serve, simply break up hardened sauce into chunks in a thick saucepan and melt over medium heat. If it gets really hard in the fridge (cooked longer than 10 min or on high heat) you can even cube it to serve as candy!

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