Ingredients
Directions
- Step 1:
In a medium sauce pan, place the sugar and water. Stir over a low heat until the sugar is dissolved and you get a clear liquid. You shouldn’t let the sugar boil until all the sugar is dissolved in water. It will be cloudy for a while and suddenly go clear.
- Step 2:
let the sugar boil for about , until it starts to colour to a lovely caramel colour. Don’t forget that it will get darker once you add the cream and butter, so don’t make it too dark.
- Step 3:
Remove from the heat and add butter. Stir well.
- Step 4:
Add the cream and vanilla and stir again well.
- Step 5:
If there are little lumps in the caramel, return it to the stove and heat for a second or two to dissolve the lumps.
- Step 6:
Pour into a glass bottle and allow to cool before refrigerating.
