- 1/4 cup (2oz/57g) butter
- 1/2 cup (4floz/115ml) heavy cream
- 1/2 cup (3oz/85g) brown sugar (see notes)
- 1 teaspoon vanilla extract
- 1/8 teaspoon large flake salt
In a medium saucepan combine the butter, cream and brown sugar over medium heat. Gently swirl the pan until the sugar has dissolved.step 2
Once the sugar had dissolved allow to simmer undisturbed for 4-6 minutes. Remove from the heat and stir in the vanilla and the salt.step 3
Transfer to an airtight container and keep in the fridge for up to 8 weeks.