Caramel Sauce Recipe

Ingredients:

1 1/2 c sugar (refined)
3 Tbsps butter; softened
1/2 of water
1 c whipped cream (heavy); heat
1/2 tsp vanilla extract

Instruction:

Heat water (medium heat) inside a saucepan, place sugar then stir frequently.

Put on lid and increase heat a notch higher then cook two more minutes (mixture will release large bubbles). Remove lid and continue to cook til the mixture caramelizes (color changes to golden brown).

Remove pan and then add butter using a spoon (wooden). Pour in cream, constantly stirring then add vanilla (extract).

Put pan on low temperature, stirring mixture til all lumps are gone with mixture turning smooth. This can be served with cake (or ice cream), or stored in an airtight jar and refrigerated.

For Butterscotch (sauce), use brown sugar instead of white (refined) then add vinergar (cider, about two teaspoons) together with vanilla.

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