Vanilla Caramel
Serves: 1⅔ cups
  • 1 cup firmly packed light brown sugar
  • 1 cup heavy whipping cream
  • ¼ cup unsalted butter, cubed
  • ¼ teaspoon kosher salt
  • 1½ teaspoons vanilla extract
  1. In a medium heavy-bottomed saucepan, bring brown sugar, cream, butter, and salt to a boil over medium-high heat, stirring frequently. Reduce heat to a low boil; cook, stirring frequently, for 10 minutes. Remove from heat; stir in vanilla. Let cool for 30 minutes before serving. Refrigerate in an airtight container for up to 1 week.
Recipe by Paula Deen Magazine at