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Export 2 ingredients for grocery delivery
Step 1
Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer.
Step 2
Warm pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.
Step 3
(At this point, do not stir again - simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan, as needed, to prevent crystallization.)
Step 4
Sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey (this can take anywhere from 8-12 minutes), keeping a watchful eye so the mixture doesn’t burn.
Step 5
Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)
Step 6
Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated.
Step 7
Whisk in the vanilla and salt.
Step 8
Set aside to cool in the pan for 10 minutes.
Step 9
Then pour into a lidded glass jar and allow to cool completely. (It will thicken as it cools.)
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