|Dessert Topper for Salted Caramel Cheesecake – Caramel Sauce |
For 12 mini cheesecakes
- 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.
- Remove from heat and add vanilla extract.
- Allow to cool and with a small spoon place a dollop on each of your salted caramel cheesecakes and enjoy!
- Store remaining caramel in fridge and heat when needed.
Recipe by Saffron Road Food at http://www.saffronroadfood.com/2014/05/02/20470-autosave/