INGREDIENTS 1/2 cup of white sugar 1/2 cup of brown sugar 6 Tbsp butter 1/2 cup heavy whipping cream
METHOD 1. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan.
2. As the sugar begins to melt, stir vigorously. As soon as the sugar comes to a boil, stop stirring.
3. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
4. Once the butter has melted, take the pan off the heat then slowly add the cream to the pan and continue to whisk to incorporate.
5. When you add the butter and the cream, the mixture will foam up considerably.
5 Whisk until caramel sauce is smooth. Let cool in the pan.
6. Pour into a glass mason jar. Store in the refrigerator for up to 2 weeks. Warm before serving.
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