½ cup sugar
¼ cup water
½ cup Anchor Whipping Cream
50g Anchor Butter
1tsp vanilla essence
- In a medium sized saucepan combine the water and sugar. Heat over a medium heat, brushing down the sides of the saucepan with a pastry brush and water. Do not stir the sugar mixture. Continue cooking until the sugar turns a dark brown colour.
- Quickly pour in the cream while stirring, taking care as the mixture may splatter.
- Stir in the butter, vanilla and remove the pan from the heat to cool.
- Once cooled, pour into a jar. Extra caramel can be covered and refrigerated for up to 5 days.