Yield: Yields 2-3/4 cups.
Brown sugar, butter and vanilla make a remarkable, full-flavored sauce that’s something like butterscotch, only better.
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.
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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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