In a small saucepan, melt the butter, sugar, milk and vanilla. Bring to a boil, reduce the heat and cook for 15-20 minutes, stirring occasionally.

First, the mass will foam a light foam when the caramel is slightly thickened and the foam will slowly gurgle - creamy milk caramel finish.

Hot caramel you can pour any baking. Cooled caramel is delicate, crumbly, melt in the mouth! It can be stored in a sealed container in the refrigerator before use and melt in the microwave, with the addition of spoons of hot water.