Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- pinch of salt
Instructions
- Add the sugar and water to a heavy bottomed pot; stir just slightly so it’s combined and sits in a flat even layer, and try to avoid it going up the sides of the pot.
- Warm pot over medium heat and cook until the sugar dissolves, turns from cloudy to clear, and starts to bubble – this can take a few minutes. (At this point, do not stir again – simply allow to bubble and cook – and keep your heat at medium.)
- If the sugar forms clumps around the perimeter of the pot, using a spatula, you can gently brush down the sides occasionally, to prevent crystallization. But just continue cooking, without stirring, until the mixture thickens and turns a deep gold color like honey (this can take anywhere from 8-15 minutes), keeping a watchful eye so the mixture doesn’t burn.
- Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)
- Remove the pot from the heat. Slowly pour in the heavy cream, whisking continuously until all of the cream has been incorporated.
- Whisk in the vanilla and salt.
- Set aside to cool in the pot for 10 minutes.
- Then pour into a lidded glass jar and allow to cool completely. (The caramel will be liquid at first, but will thicken up and solidify into a chewy texture as it cools.) Once it’s completely cooled, it needs to be stored in the fridge because of the dairy.
