Description
Large batch of caramel topping for parties, or to give away as gifts.
Ingredients
Scale
- 1 cup butter (2 sticks), softened
- 2 cups brown sugar
- 1 1/2 cups heavy cream
- 2 tsp vanilla extract
- 1/2 tsp salt
Instructions
- In a medium sized pan, melt butter. Add brown sugar and bring to a boil.
- Boil for 2 minutes, stirring as little as possible. Don’t scrape the sides of the pan.
- After 2 minutes, add cream. Return to a boil and cook another 2 minutes.
- Remove from heat. Add vanilla (sauce will bubble!) and salt.
- Pour into a clean pan to cool – again, don’t scrape the sides of the pan. You don’t want sugar crystals in the sauce. (Using a rubber spatula on the bottom of the pan is fine.)
- Once cooled, store in refrigerator for up to 2 weeks.
