FAQ. Well about caramel sauce anyway.

 Happy Wednesday sweet things!!  I had to share this instagram photo before I get to my post.  This is one of my nieces, Berkeley.  Isn't she a doll baby? (I totally talk baby talk to her pictures.)

Also... I am working on Christmas tree garlands all day long today, even as you read this.  I am working on a big batch of nearly 40.  Please pray my fingers don't fall off. (giggle) I will be hoping to list them sometime on Friday but please don't throw anything at me if I don't get them up until next week.  I only say this because I'm getting so many emails about them every day, and I know there's a huge pack of you stalking my shop waiting.  I WILL post on my blog as soon as the listing goes live in my shop, so I hope that helps.

They are COMING!!!  I'm very excited to get them into your waiting hands. 

 Okay so this is a recipe re-post but I get dozens of emails about this recipe on a regular basis and for some reason I've gotten a ton of them as of late.  Must be that time of year when we begin wanting things like caramel.  But really don't we always?  Because of that, I decided to share it once more.  I have to tell you guys that there are many variations of this sauce but I do think this one is the best.  It's fast, it's easy and contains minimal ingredients.  It freezes well, it makes for a perfect gift, and it's fabulous.  I have smeared it on brownies, dipped apple slices in it, mixed it into fluffy white frosting and filled meringues with it, iced cupcakes with it, and drizzled it over gluten free apple pie bites and ice cream just to name a few.

See?  Versatile.  It's like the little black dress of sauces.  Goes with everything.    

Here's the trick.  If you want a glaze-like sauce, let it cool at room temp.  If you want a thick, fudgy sauce like the photo below... pop it into the fridge immediately to chill.

Also.  I always double the batch.  But never make more than a double batch in one pot. 

 Salted Caramel Cupcake Glaze: 

1/4 cup butter

1/4 cup brown sugar

1/4 cup granulated sugar

1/2 cup whipping cream

1/2 tsp sea salt

*Melt butter in saucepan.  Add sugars and bring to boiling, stirring constantly.  Stir in whipping cream and bring back to a boil.  Boil for 2 minutes, stirring constantly.  Remove from heat and stir in salt.  Cool completely, otherwise it will run all over your cupcake, down your arm, and your dog won't leave you alone all night. Plus, you'll just feel sticky and nobody likes that. If you want a thicker consistency, rather than a glaze, pop it into the fridge and it will thicken slightly.  

Then you can dig your spoon into it.  

Which may or may not be a good thing.