Creamy Caramel Sauce

There’s something so fall about fresh crisp apples racked through some ooey gooey caramel sauce. Although I love the caramel in the tubs from the grocery store, when I saw this recipe from the  Pioneer Women I knew I had to make it.

In all honesty, the texture of this sauce and even the taste is pretty different from the store bought kind, but it’s way fresher and only has 4 ingredients. It’s more sauce like than it is stringy caramel, but the entire batch along with 5 huge granny smith apples were devoured in no time.

What You’ll Need:
-1 cup packed brown sugar
-1/2 cup Half & Half
-4 tablespoons salted butter
-1 tbsp vanilla
*In Ree’s recipe she also adds a pinch of salt, but using salted butter eliminates the need to add more salt

1. In a small saucepan over medium to low heat, combine brown sugar, half & half, and butter. 
2. Stir until butter is melted and all ingredients are well mixed, approximately 5 minutes. 
3. Add vanilla, turn heat down to low, and continue to stir for another 1-2 minutes.
4. Remove sauce from the heat and pour into a glass bowl or mason jar. Cover and place in the refrigerator until cool. 
Linking up with Annie for Thoughts on Thursday

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