1 c. sugar
6 T. butter
1/2 c. whipping cream
In a light-colored saucepan, heat l cup sugar over medium heat, stirring constantly until melted and amber in color. (I sometimes skip this step and just go to the next)
Whisk in 6 T. room temperature butter. Mixture will bubble
Pour in 1/2 cup heavy cream slowly and whip carefully
Once smooth allow to cool before storing.
Store in covered jar for up tot two weeks.
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