- 1/3 cup unsalted butter, sliced
- 2/3 cup packed light brown sugar
- 1/3 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons brandy
Melt butter in a 3-quart saucepan over medium heat. Add the brown sugar and heavy whipping cream and cook, stirring constantly, until the mixture comes to a boil. Once it boils, remove the pan from the heat and stir in the vanilla and brandy.
Pour into jar or storage container and let cool. Store covered in refrigerator.
The caramel should stay pourable but if it thickens, just heat it a little in the microwave to thin.
This caramel sauce makes a wonderful topping for Walkers Shortbread Mince Pies – drizzle as much or as little as you wish over the pies before serving.