Sticky caramel sauce
2 -1/2 cups (625 mL)
* PLUS Cooking time: 10 minutes
, about 1 cup
Melt butter in a large saucepan over medium-high heat. Stir in sugar until dissolved, 2 minutes. Add cream and vanilla. Bring to a boil, stirring often. Then reduce heat to medium-low. Simmer, uncovered, stirring often, until slightly thickened, 5 minutes. Sauce will keep well, covered and refrigerated, up to 1 week or freeze up to 2 weeks.
Nutrition (per serving)
This is a must-have with our Holiday Date Puddings, and it’s also fabulous with other desserts.