Step 1

Melt the butter in a medium sized saucepan over medium heat and then stir in the brown sugar. The darker the brown sugar you use the deeper the flavour of your sauce. I've used a light brown sugar in this instance because I was serving it with a molasses pudding and didn't want to overpower the flavour of the dessert. To serve over Ice cream, I would likely use a dark brown sugar.

Step 2

Cook the brown sugar and butter until it begins to foam and then add the whipping cream, vanilla extract and salt.

Step 3

Bring to a slow simmer for about 7 minutes but no longer. Allow the sauce to cool completely before serving it.

Step 4

Store any leftover sauce in a mason jar or other sealed container in the fridge for up to 2 weeks.

Step 5

Makes about 2 cups