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In a high sided non-stick saucepan, heat the sugar over a medium heat, stirring often. The sugar will soon start to clump and you’ll think ‘OMG I’ve messed this up already’! You haven’t. The sugar does this, but after a while as you’re stirring the sugar clumps will turn into liquid.
Once the sugar is in liquid form, stop stirring with your wooden spoon and and just swirl the liquid sugar whilst the colour changes to a lovely amber colour. Keep an eagle eye on it at this stage as it can turn to burnt sugar very quickly.
At this stage carefully add in your butter in one go. It will bubble up but whisk the butter in until it has thoroughly melted. Then remove from the heat.
Next add the cream. Again it will bubble but keep whisking and the bubbling will die down. Now leave it on the medium heat, stirring occasionally, so that the caramel can thicken. This takes around five minutes.
Remove from the heat, stir in the vanilla extract and salt to taste and leave to cool fully in the pan before pouring into your jar.