Homemade Caramel

What you need

Sugar (1 cup)

Water (1 cup)

Vanilla (1-2 teaspoons)

Milk (1 cup)

Butter (half stick or 4 tbs)

International delight(or other coffee creamer) in French vanilla flavor ( about 1/3 cup)

What to do

Add the milk, vanilla, and coffee creamer to a bowl or cup and mix, then set aside

Add the water and sugar to a small pot or saucepan and let boil on high until the water is almost completely evaporated and the sugar begins to bubble like a thicker sauce

Wait about 8 minutes for the sugar syrup to begin to turn a light amber color. At this point you can choose how dark you want it to be but be warned it burns very easily.

Once it is the desired darkness immediately add the butter to the mixture and stir until completely infused

Next add the milk/vanilla/creamer fusion to the pot.

Once all of this is mixed together it will be much cooler than the boiling sugar was, so leave it on high and wait for the now caramel colored fluid to begin to boil again.

Once boiling stir constantly until it becomes a thick saucy caramel like the ones that are used commercially for frappachinos and ice cream toppings everywhere.

It can be saved up to a week or 2 in a bottle with a nozzle in the fridge