Quick Caramel in Tales from the kitchen witch

I love caramel. The kids are always after me to buy worthers haha. Its so good. I was stressed which translates into cooking. Tonight was pumpkin apple muffins and I thought Caramel on top! Because why not.

Ingredients
1 cup Brown Sugar
6 Tablespoons salted butter, at room temperature
1/2 cup heavy cream, at room temperature
2 Tablespoons Vanilla

Instructions
Heat sugar and vanilla in a medium saucepan
Add in half of the butter to give it a better liquid foundation.
Continue stirring as the sugar melts. It will be a bit grainy at this stage. For about 7 minutes.
Stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture may rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils. If you’d like to be precise and use a candy thermometer, the temperature will rise to about 220°F
Remove from heat The caramel will be a thin liquid at this point. Allow to slightly cool down before using. Caramel thickens as it cools.
Pour into a glass container for storage.
Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.