Caramel Sauce

This is a simple sauce that is a terrific topping for pancakes and French Toast.  Try it on ice cream, too, or pound cake.


1 pound light brown sugar
1/2 pound butter (2 sticks)
1 pint heavy cream


Melt brown sugar and butter in medium saucepan over low heat.  Be careful not to scorch the sugar.  Periodically whisk the mixture to blend as the butter melts.  When the butter and brown sugar are melted and thoroughly blended, remove from the heat and slowly pour the heavy cream into the mixture.  Whisk to incorporate the cream until blended.

Serve warm.  May be stored in the refrigerator for a week and reheated.

The Beechmont Inn Bed & Breakfast
Kathryn White
Bed and Breakfast Foodie

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