Ingredients

The following ingredients have 1 Servings
  • 1 cup brown sugar
  • 5 tbsp unsalted butter, (cut into small pieces)
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon

Instruction

  • Add brown sugar to a medium-sized saucepan set over medium-high heat, and stir just about constantly until it becomes gooey and melts. For me, it started to melt after about 7-8 minutes. Keep stirring until melted sugar is smooth and no lumps remain, about 3-4 minutes more. Remove saucepan from heat.
  • Add butter to pan and whisk until butter is melted and mixed with the brown sugar. Going very slowly as to avoid too much bubbling, pour in heavy cream while stirring. You may need to use some elbow grease in order to minimize the mixture sticking to the sides of the pan and integrate all of the ingredients. Stir in vanilla extract and cinnamon until evenly combined.
  • If you'd like a thicker sauce or if there are brown sugar lumps remaining, place saucepan over low-medium heat and stir frequently, taking care to ensure mixture doesn't overcook.
  • Once caramel sauce has thickened and smoothed out to your desired consistency (see note), pour sauce into a glass container or jar and let cool sitting at room temperature. Refrigerate once cooled.