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1 cup granulated sugar
5 Tbsp unsalted butter
2/3 cup heavy whipping cream
1 tsp vanilla extract
Optional:
1/4 tsp salt more
to make salted caramel
Note:
You must not leave this as it cooks.
Use a heavy-bottomed medium
saucepan. Make sure the sides of
the pot are high
as the mixture will boil up.
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Place the sugar in the pan.
Over medium-low heat, cook, stirring often
as the sugar melts and becomes golden.
7 to 12 minutes.
Do not burn the sugar.
When all lumps are dissolved, add the butter.
Stir til it's melted.
Add 1/3 cup of the cream,
stir, add the rest of the cream.
It will bubble up.
Turn off the heat.
Stir in vanilla and salt.
Stir until smooth
Cool a bit then pour into a jar.
Store in the refrigerator up to two weeks.
To use: remove the lid, microwave in
30 second increments then stirring
until it is melted and smooth.
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