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Ingredients
- 2/3 cup heavy cream
- 4 tbsp salted butter
- 1 cup light brown sugar, packed
- 1 tsp vanilla extract
- 1/2 tsp coarse sea salt
Method
- In a medium sauvepan, combine butter, sugar and cream.
- Whisk until melted
- Bring to a boil then reduce heat to an even simmer, whisking often until thickened 5 to 7 minutes
- Turn off heat and add vanilla and salt and mix well.
- Caramel will continue to thicken as it cools
- Pour into container, serve warm or cold.
- Store in the refigerator.
- You can adjust the thickness of this caramel by how long you simmer it.
- I like it pourable so usally simmer 5 minutes.
- If after chilling it thickens to much just add drops of cream when reheating
