Yield: Yields 2-3/4 cups.
Brown sugar, butter and vanilla make a remarkable, full-flavored sauce that’s something like butterscotch, only better.
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Make Ahead Tips
The sauce can be stored in an airtight container in the refrigerator for up to two weeks or in the freezer indefinitely.
OK, the picture looks a heck of a lot lighter in color than the sauce I ended up with. By the time I got to 265F, I could smell the caramel starting to burn despite continuous swirling (my arms and shoulders hurt)so I had to take it off the stove, and I could tell it had a slightly burnt taste after. I don't think this was the intent here. I am at sea level, so shouldn't have needed to make any adjustments. I think I will pick a different recipe - this one too cumbersome and results not great. For anyone who plans to try this, I'd advise wearing long sleeves and gloves or mitts - the cooking caramel really hurts when tiny drops hit your arms and hands. :((
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