Short and sweet, this recipe relies on four simple ingredients you likely have on hand.
1 stick of butter
1 cup of sour cream
1 cup of brown sugar (dark brown preferred)
4 teaspoons of vanilla extract
In a medium size pan, melt the butter on medium heat. Add brown sugar and vanilla, stir. Add sour cream and stir thoroughly until well blended.
Served warm it will be a little thin. Chill in the fridge and it will thicken. The dark brown sugar yields a more traditional caramel color, but light brown will be fine too. Use within two days for the best consistency.
Hint: Crisp, tart apples are a nice complement to the sweet caramel flavor!
A special thank you to Betty Marier for the original recipe.