I'm happy to cook or bake most things, but candy-making is not my strong suit. I can occasionally manage to produce a decent caramel though. This recipe makes a soft, rich, slightly chewy, pour-able caramel. Just right for using as a dip or topping.

Caramel

Ingredients

• 1 c. sugar
• 6 Tbsp. unsalted butter
• 1/2 c. heavy (35%) cream
• 1 tsp. vanilla extract
• 1/4 tsp. coarse sea salt, ground (optional)

Directions

1. Melt the sugar over medium heat, stirring frequently to be sure it doesn't burn.
2. Add the butter, 1 Tbsp. at a time and stir until melted.
3. Slowly stir in cream.
4. Boil for 1 minute.
5. Remove from heat and stir in vanilla and salt (if using).
6. Can be stored at room temperature for a day or two or refrigerated for a month or so.