Step 1

To a heavy-bottomed medium saucepan set over medium heat add the brown sugar and butter, stirring until the sugar is dissolved. Grab a whisk, and continuously whisk until the butter is completely emulsified into the sugar. If the butter is separated, continue whisking until they're completely combined and thick. This should take about 3 to 4 minutes.

Step 2

Continue whisking as you slowly add in cream. It may hiss, boil and spit a bit, so be careful. Turn up the heat to medium-high and continue whisking until it reaches a boil (this should be quick, if it's not already boiling) and then immediately reduce to medium-low heat for about 5 minutes or until thickened, whisking the entire time. Reduce the heat to low if it starts to boil again.

Step 3

Take off of the heat and stir in the salt and vanilla and set aside to cool, whisking periodically. The caramel will thicken as it cools. See storage info in the Notes section below!