Photo: Craig Boyko
It doesn't get more luxe than thick caramel sauce. Try it poured over ice cream for the ultimate DIY sundae.
¼ cup unsalted butter
½ cup packed brown sugar
1 tsp vanilla
½ tsp kosher salt
½ cup 35% cream
Melt butter in a small saucepan over medium heat. Add sugar. Bring to a gentle boil, whisking occasionally. Cook for 3 min. Stir in vanilla and salt until dissolved. Remove from heat and let stand 1 min. Whisk in cream until sauce is smooth. Refrigerate for up to 10 days.
Calories 76, Carbohydrates 7g, Fat 6g, Sodium 54mg.
Originally published in the January + February 2018 issue. Photo by Craig Boyko.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners