| 120 g | unsalted butter |
| 200 g | brown sugar |
| 6 tbsp | heavy cream |
| ½ tsp | vanilla extract |
| ¼ tsp | salt |
| 300 g | confectioner’s sugar |
Melt butter in a small saucepan over medium heat. Add brown sugar and some heavy cream. Whisk constantly, until sugar is dissolved. Add a pinch of salt and vanilla extract and allow to boil for approx. 3 min., or until golden brown. Remove from heat. Let cool to room temperature, approx. 30 min.
Transfer caramel sauce to a stand mixer with whisk. While mixing, add some confectioner’s sugar and remaining heavy cream until well combined. Slowly add remaining confectioner’s sugar and beat until creamy. Add more confectioner’s sugar or heavy cream to reach desired consistency. Enjoy!
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