Well that was a long blogging hiatus. I haven't been here in quite some time, yet in spirit and thought I'm here often enough. Though there are many reasons for this break, I'll skip right over them so we can share in something sweet. This amazing, decadent caramel sauce that's so easy to make you'll find yourself reaching for the butter and cream more often than you'd like. It's made with brown sugar instead of the prevalent caramelized white sugar kind, which lends it a robust flavor and deep amber color. I made it specifically for this cake, but I found myself smearing it on anything and everything. It pairs really well with crisp apple slices, making it a perfectly legitimate and acceptable breakfast option.
Brown Sugar Caramel Sauce
1 stick butter
2 cups brown sugar
1 cup heavy cream
pinch of salt
milk, for thinning if necessary
In a saucepan over medium heat, mix all the ingredients. Once it stats bubbling, whisk gently for 5-7 minutes, until the sauce has thickened. Remove from heat and let cool. If the sauce is too thick, add some milk a tablespoon at a time until you reach your desired consistency. Refrigerate and use as much as you’d like, it stays good for a while.
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