Ingredients
Scale
- 1 cup dark brown sugar, packed
- 12 tbsp unsalted butter, room temperature, cut into pieces
- 1/2 cup heavy whipping cream, room temperature
- 3/4 tsp sea salt
- 2 tsp real vanilla extract
Instructions
- Place brown sugar and butter in pressure cooker pot. Set to low sauté if available.
- Whisk constantly until smooth.
- Slowly pour in heavy cream while whisking.
- Seal lid, cook on high pressure for 3 minutes.
- Quick release pressure carefully.
- Open lid, whisk immediately to smooth caramel.
- Turn heat to low, whisk 3–5 minutes until thick and glossy.
- Remove from heat, stir in sea salt and vanilla extract, whisk once more, then cool before using.
Notes
- Store in airtight container in fridge up to 2 weeks; microwave briefly to soften or let sit at room temperature for ~1 hour.
- Can freeze up to 2 months, defrost overnight in fridge.
- If caramel separates, whisk constantly to recombine.
- Optional: add vanilla bean seeds and pods with cream, discard pods before serving.
- Prep Time: 1 minute
- Cook Time: 9 minutes
- Category: Sauce/Condiment
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 oz
- Calories: 120
- Sugar: 14 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 15 mg