1 cup packed brown sugar (Light brown)
1/2 cup heavy cream
4 tablespoons butter
Pinch of sea salt
1 tablespoon vanilla extract
Melt butter in pot, mix in brown sugar, cream and salt.
Cook over medium-low heat and whisk gently
for about 7 minutes or longer if you doubled.
Remove pot from heat; add vanilla and return to
cook for another minute or so to thicken up a bit.
Take it off the stove and pour into a jar then store in the fridge for up to 2 weeks.
(Yield 1-1/2 cups so you might want to make a double -or triple-batch)!