Chèvre Caramel Sauce
Thick, rich tangy caramel sauce made easy by using store bought caramels.
Servings 2 cups
- 45 unwrapped Kraft caramels
- 3/4 cup heavy cream
- 3 tablespoons chèvre cheese at room temperature
In a small saucepan over medium heat, stir together heavy cream and chèvre until combined and there are no lumps. Remove from heat.
In a medium saucepan over low heat, add caramels and the cream together. Stir constantly until the caramels are melted and you have a nice thick sauce. Remove from heat and put into a heatproof container and allow to cool.