Homemade Butterscotch

1. Melt butter in a medium saucepan over medium high heat. Whisk in brown sugar, salt & heavy cream until fully combined.
2. Bring to a boil for about 4-5 minutes (it will mostly thicken once off heat in the fridge, so don’t over boil to thicken it).
3. Add tsp of vanilla and stir in before transferring to a sealable container.

Store in refrigerator sealed for about 3 weeks!