We really don't eat that much ice cream around here, although it used to be quite a different story when everyone was home. And during my pregnancy years. When I was pregnant with #3, I ate a quarter gallon of ice cream almost every day during that summer.
When we DO eat ice cream, I like to embellish it a bit. And caramel is my #1 ice cream topping of choice (Leatherby's Grandma Grace's Creamery Sundae with caramel sauce frequents my dreams). This recipe comes pretty darn close to Leatherbys', and is super simple to make. Can't beat that with a stick.
Brown Sugar Caramel Sauce
(for ice cream, waffles, pancakes, or anything else that calls for caramel deliciousness)
Original recipe found here.
1/2 cup butter
1/4 tsp. salt
1 cup (packed) brown sugar
2/3 cup heavy cream
2 - 4 tsp. vanilla extract (optional)
In a small saucepan melt butter with salt. Add the brown sugar, then whisk until combined and thickened (about 2 minutes over medium heat). Whisk in whipping cream until thoroughly blended (another 2 minutes over medium heat). Mix in vanilla, if using. Note: this sauce will thicken as it cools.
Easy. Peasy. And oh-so-good.
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