Dessert Topper for Salted Caramel Cheesecake – Caramel Sauce
For 12 mini cheesecakes
  1. Place brown sugar, whipping cream and butter in a saucepan and bring to a boil on medium heat. Stir constantly for approx.1 minute so it does not stick or burn on the bottom of your pan.
  2. Remove from heat and add vanilla extract.
  3. Allow to cool and with a small spoon place a dollop on each of your salted caramel cheesecakes and enjoy!
  4. Store remaining caramel in fridge and heat when needed.
Recipe by Saffron Road Food at