Caramel sauce can be used as a topping for cheesecake, icecream (maybe with a dash of sea salt?), or for
pumpkin scones. This recipe is one that I have adapted from
Alice's Tea Cup, a cookbook written by Haley & Lauren Fox, owners of "New York's most whimisical tea spot". It is easy to make and stores nicely in the fridge or freezer. Simply warm up to use.
Caramel Sauce
1 cup unsalted butter
1 cup firmly packed light brown sugar
1/4 tsp. salt
1/2 cup heavy cream
Place
the butter, brown sugar, and salt in a saucepan over medium
heat and whisk gently until the mixture is smooth. Just as the mixture
comes to a light boil, add the heavy cream and reduce the heat to low.
Whisk well for 2 minutes, or until the glaze is thickened and smooth;
then remove the pan from the heat.
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