Ingredients:
1 c. salted butter
2 c. brown sugar
1 c. heavy whipping cream
2 t. vanilla extract
2 pinches of salt (optional)
Directions:
In a sauce pan melt the butter on medium heat.
Stir in brown sugar and bring to a low simmer and cook for 1-2 minutes until mixture is bubbly. Stir every few seconds to avoid burning.
Gently whisk in heavy whipping cream, pouring slowly because the mixture may bubble up. For a thinner, runnier caramel remove from heat now. For a thicker caramel simmer for several more minutes until desired golden color is achieved. Stir often to avoid burning.
Once removed from heat add in salt and vanilla
Pour into a heat-proof container (such as a glass bowl or large mason jar) and allow to cool to room temperature. Cover with a lid or plastic wrap and store in the fridge for up to two weeks.
![](https://static.wixstatic.com/media/5968c4_57f9403b579f467f91041f4926f60ae1~mv2.jpg/v1/fill/w_147,h_193,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/5968c4_57f9403b579f467f91041f4926f60ae1~mv2.jpg)
That looks SO good! 😋