Instructions

• The first step is to pour the whey into the crockpot and simmer on low until it has reduced in half (up to 8 hours on a slow simmer in the crockpot/ slow cooker depending on how much whey is being used, I typically quadruple this recipe using 4 quarts of whey). Or pour into a large pot and simmer on medium/low on the stove until reduced in half which can take up to an hour or more. Keep a close eye to ensure it doesn’t bubble over.
• Strain the whey with a colander or cheese cloth to remove any remaining curd pieces.
• Add the strained whey back to the large pot and add sugar. Stir well, and add to low heat to gentle simmer. (Or return to crockpot and simmer on low after adding sugar.)
• Continue to stir until the whey and sugar mixture has reduced in half again, stirring to ensure the sugar doesn’t burn to the bottom of the pot. This needs to be watched closely to ensure it doesn’t burn or bubble over .
• Once the caramel sauce has thickened to a syrupy consistency and turned a beautiful medium-dark amber color, turn off the heat source. Add in the cold butter, salt, and vanilla.
• Pour caramel sauce into a glass mason jar to cool to room temperature, then store in the refridgerator.