Sucre à Crème, or Caramel Sauce

 Simple and quick to make, this sauce popular in Canada’s francophone kitchens is delicious on ice cream or pancakes or poured over a piece of chocolate cake that hasn’t been iced.

1 c cream

1 c brown sugar

dash salt

Bring to boil over medium heat. 

Boil two or three minutes. 

Remove from heat.

Cool. 

Add:

1 tsp vanilla

1 drop mapeline (or any maple flavouring).

Refrigerate.