Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Equipment Needed
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Heat-resistant container for storage (like a glass jar)
Step-by-Step Instructions
To start, I pour the granulated sugar into a medium saucepan and turn the heat to medium. It’s important to keep an eye on it during this time. I gently shake the pan to help the sugar melt evenly rather than stirring it. This minimizes the risk of crystals forming and gives me a nice, smooth caramel in the end. As the sugar begins to clump and then melt into a beautiful amber liquid, I can’t help but feel a bit like a magician in my kitchen! (See the next page below to continue steps…)