Ingredients:
- 4 tablespoons unsalted butter. And no, you can't use margarine.
- 1 cup of brown sugar- you can go halfers with white sugar if you like. I actually did 3/4ths brown and 1/4th white.
- 1 cup heavy whipping cream/creamo/coffee creamer'milk would probably work too although I haven't tried it.
- 1 tablespoon vanilla extract ( not flavouring if you can avoid it! )
- 1 teaspoon salt- it can actually be a bit less.
Directions:
Have everything ready to go before you start- there won't be any time for finding stuff when you're dealing with boiling ( as in: HOT AS HELL SO BE CAREFUL! ) sugar.
1 Melt butter over low to medium heat. When it's almost liquid add the sugar and stir with wooden spoon. You don't have to stir constantly but I wouldn't leave it for more than 30 seconds since it gets hot very fast. Within 5 minutes it will go from looking like wet sand to molten lava. Keep stirring and make sure you cover the bottom of the pan- I know a sauce pan has no corners but don't miss them anyway!
2 When the caramelizing sugar starts to behave like liquid rather than wet sand it's time to add the cream. You can remove from heat first to stir the cream in with a whisk then return to heat and whisk for 10 more minutes
3 After 10 minutes remove from heat and add the salt and vanilla extract. Whisk it in and return to burner but shut the heat off and stir for 5 more minutes.
4 When it's cooled down somewhat you can store it in a glass container with a tight fitting lid. It should keep for about a month.
Ingredients:
Double Recipe:
Directions:
1 Melt butter over low to medium heat. When it's almost liquid add the sugar and stir with wooden spoon. You don't have to stir constantly but I wouldn't leave it for more than 30 seconds since it gets hot very fast. Within 5 minutes it will go from looking like wet sand to molten lava. Keep stirring and make sure you cover the bottom of the pan- I know a sauce pan has no corners but don't miss them anyway!
2 When the caramelizing sugar starts to behave like liquid rather than wet sand it's time to add the cream. You can remove from heat first to stir the cream in with a whisk then return to heat and whisk for 10 more minutes
3 After 10 minutes remove from heat and add the salt and vanilla extract. Whisk it in and return to burner but shut the heat off and stir for 5 more minutes.
4 When it's cooled down somewhat you can store it in a glass container with a tight fitting lid. It should keep for about a month.