Salted Butter Caramel

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place sugar in a saucepan and cook on medium-low heat until you have a medium dark color caramel. do not stir caramel while it cooks, just tilt the pan if you need to homogenize the coloring. Make sure you have a large enough saucepan as the caramel will bubble and rise when you add the cream.

Step 2

While caramel is cooking, bring whipping cream to a boil and add vanilla.

Step 3

Off thr heat, add cream to the caramel all at once but slowly, incorporating it each time, then add the butter. Mix well with a whisk and if necessary place back on low heat burner and whisk to eliminate any lumps. Add the salt towards the end.

Step 4

When still liquid but cool enough to handle transfer to a jar. It will keep a month in refrigerator.

Step 5

The caramel butter will thicken when cold. To use on ice cream just place whatever amount you need in microwave for a few seconds and it will liquefy, otherwise if you want to use it as a spread on toast, use it straight out of the jar.