Caramel is one of those things that you have to spend time mastering, but once you do, it becomes second nature. Use a heavy-duty non-stick pan, or else your caramel could stick and harden to the pan. It’s also key to use a rubber spatula– the sugar will harden on a plastic or wooden spoon! Let the sugar cook over medium heat and stir constantly. The sugar will turn color from white to beige, then start to clump up before it liquifies. This can take anywhere from five to ten minutes, depending on your heat level and the size of your pan. Be patient and it will eventually turn into a smooth, deep amber brown color.

The second that amber color starts to darken, it’s time to add your butter. Sugar can burn very quickly, so it’s important to work fast and vigorously whisk in the butter. If the butter keeps gravitating to the edges of the pan, remove the mixture from heat for a few seconds and whisk as fast as you can- just don’t splatter yourself! Again, this part takes patience, but eventually the butter and sugar will become one. Once it does, whisk the heavy cream and vanilla extract into the caramel, then you’re in the home stretch!

I find that store-bought caramel just doesn’t hold a flame to homemade caramel. You can double or even triple the recipe and store some in the refrigerator for up to a month. It’s the perfect extra somethin’ to drizzle on top of so many treats!