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Salted Vanilla Bean Caramel Sauce from King Arthur Flour

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“Got this recipe from my latest magazine from King Arthur Flour and it sounds awesome. They show it drizzeled over brie and served with toasted french baquette slices but I think it'll be great over ice cream too. Sweet, Salty, Smooth and Cream, it has it all. I'm sure guessing at the serving size and cooking time as it depends on how much you use and how fast your caramel melts.”
READY IN:
40mins
SERVES:
8
YIELD:
1 Cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients in large saucepan set over medium heat.
  2. Stir frequently, conitnue to heat until caramel has liquefied and ingredients have blended together.
  3. Transfer to jars and cool.

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