More of a “why have I not been doing this for years?” post.
Remember back when I made caramel sauce? For some strange reason, I haven’t made it since then. I know, right!?
The other day, I decided to make caramel sauce. I had no idea what I was going to use it for, but it sounded lovely. And come on, like I wouldn’t be able to figure out what to do with it?
See where I’m going?
Lovely. Like Starbucks, only waaaaaaaay cheaper. And closer. To my mouth. Mmmhmmm.
For this batch, I didn’t let the coffee cool enough, so the caramel drizzles disappeared when I poured the coffee in. I got it right the next time, though. When drank through a straw, you’ll get little caramel bombs of delicious. And if you want to be suuuper fancy, blend the coffee, coffee cubes and creamer for a frappuccino. There’s no way you’ll regret that.
So, now that I have the power of delicious iced coffee, you’ll find me out in my back yard, chillin’ with a book and sippin’ on love. You should try it too. Then call me.
Pioneer Woman’s Caramel Sauce
4 tbsp butter
1 cup brown sugar
1/2 cup half and half
1/3 tsp salt
1 tbsp vanilla
1/2 tsp course grained sea salt (optional)
Combine butter, brown sugar, half and half and salt in a saucepan over medium heat. Whisk gently, but pretty constantly, for 5-7 minutes. Add vanilla and cook for another minute or so, allowing the sauce to thicken before removing it from the heat. Pour the sauce into a container (glass jars rock) and refrigerate until cold and thick. If you like salted caramel, add in the 1/2 tsp of course sea salt once the caramel is completely chilled, just before serving.