1/2 cup packed light brown sugar
2 tablespoons half-and-half
1-1/2 tablespoons unsalted butter
1/4 teaspoon salt
In a small saucepan, combine brown sugar, half-and-half, butter and salt in small saucepan. Cook over low heat, stirring constantly, until butter melts and sugar dissolves.
QUICK CARAMEL GLAZE
4 tablespoons butter
1/2 cup light brown sugar, packed
1/2 cup heavy cream
Melt the butter in a medium pan over medium low heat. Add sugar and cook, stirring constantly, for 1 minute or until sugar has dissolved. Add salt and cream; bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes. Cool for 15 to 20 minutes; drizzle over a cake or use as a sauce for gingerbread or bread pudding. Makes about 1 cup of caramel glaze.
(Picture is of warm caramel glaze)