Ingredients
Scale
- 2 cups light brown sugar, packed
- 1 cup heavy whipping cream (warmed)
- ½ cup (1 stick) unsalted butter (cut into pieces)
- 1 teaspoon sea salt
- 2 tablespoons vanilla extract
Instructions
- In a stainless steel saucepan, combine the sugar, salt and 1 Tablespoon water.
- Do not stir until a caramel starts to form, approx 4 minutes.
- Add the cut up butter and allow it to melt. The mixture will foam and become bubbly. Stir or whisk.
- Continue to cook approximately 2-3 minutes.
- Slowly incorporate the cream, continuing to stir.
- Take it off the heat and add the vanilla.
- Let cool slightly.
- Serve immediately or store in refrigerator for up to 2 weeks in airtight sealed container.
- To reheat, cook for 30 seconds in a microwave safe bowl. Stir and heat for an additional 10 seconds or longer if necessary.
Nutrition
- Serving Size: 2 1/2 cups
