Directions

1. Melt the butters in a medium sauce pan on med-low heat.

2. Mix in the brown sugar and stir continuously for 2 minutes.

3. Stir in the heavy cream and continue to mix for 2 more minutes. The sauce should be gently bubbling, so adjust the heat if necessary.

4. Remove from the heat and stir in the vanilla extract and the salt until fully incorporated.

5. Pour the hot caramel sauce into a jar and allow it to cool completely.

6. Once cool you’re ready to dip! Store in the refrigerator for up to a month.