- 60 g or ¼ c butter
- 200 g or 1 c packed brown sugar
- ¾ c whipping cream
- Melt butter and sugar over medium heat, stirring for about 5 minutes, until the sugar is dissolved. Add the cream, stirring as you bring it to a boil. Simmer until the mixture is slightly reduced and thickened (10 minutes). The mixture may look runnier than you’d like at this point, but don’t overcook or the caramel will get very hard as it cools.
- Store in the fridge in a lidded mason jar.