This delicious caramel glaze is wonderful on a bundt cake, over gingerbread, or served with bread pudding or a cobbler.
- 4 tablespoons butter
- 1/2 cup light brown sugar (packed)
- pinch salt
- 1/2 cup heavy cream
In a medium saucepan over medium-low heat, melt butter. Add sugar and cook, stirring, for 1 minute. Add salt and cream; bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes. Cool for 15 to 20 minutes; drizzle over a cake or use as a sauce for gingerbread or bread pudding.
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