Butterscotch Caramel Sauce

For a delicious butterscotch caramel cake, pour this sauce over a warm sheet cake that you’ve poked holes in.

Yield: About 6 cups

Ingredients:

• ½ cup (1 stick) butter
• 2 cups heavy cream
• 4 cups brown sugar
• 2 tablespoons fresh lemon juice
• Pinch sea salt
• 1 tablespoon vanilla

1. Add the butter, cream, brown sugar, lemon juice, and salt to the slow cooker. Cover and cook on high for an hour or until the butter is melted and the cream begins to bubble around the edges of the crock. Uncover and stir.
2. Cover and cook on low for 2 hours, stirring occasionally. Uncover and cook on low for 1 more hour or until the mixture coats the back of the spoon or the sauce reaches its desired thickness. Stir in the vanilla.