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Caramel Sauce

This sauce is an ingredient in our Apple Quick Bread.

  • Yield: Makes 2/3 cup
Caramel Sauce

Source: Martha Stewart Living, November 2009


  • 1/2 cup packed dark-brown sugar
  • 1/4 cup heavy cream
  • 1 1/2 ounces (3 tablespoons) unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt


  1. Bring all ingredients to a simmer in a medium saucepan over medium-high heat, and cook for 5 minutes. Let cool slightly.

Cook's Note

Sauce can be refrigerated for up to 5 days; reheat over medium-low heat, stirring occasionally, before using.

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