Caramel Sauce

You can use this for a dipping sauce for apples or to top chocolate cake or ice cream. We love this!

4 tablespoons (50 grams) butter

1 cup brown sugar

1 teaspoon vanilla

1/2 cup (125 ml) cream

Melt butter and brown sugar in saucepan over low heat until it is smooth. Remove from heat and stir in cream. It can be used warm or cold, but is thicker when cold. It never really thickens until it is cold.

For caramel apples: cut apples into slices and immerse in salt water (1/2 teaspoon salt per cup water) for at least 10 minutes to keep apples from turning brown. Rinse apples within a couple of hours of serving. Arrange apples or other fruit on a tray around a bowl of the caramel sauce.