Ingredients

• 1 cup butter (do not substitute)
• 2 cups packed brown sugar (preferably dark)
• 1 cup light corn syrup
• 1 can sweetened condensed milk
• 4 tablespoons whipping cream
• 2 teaspoons vanilla extract
• 1 teaspoon salt (or more to taste)

Instructions

1. In a heavy saucepan, combine butter, brown sugar, corn syrup, and sweetened condensed milk.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Carefully stir in the whipping cream.
4. Attach a candy thermometer to the pan and reduce heat to maintain a gentle simmer.
5. Continue stirring until the caramel reaches 238°F (soft ball stage).
6. Be careful to keep it just hot enough to simmer — overheating can cause scorching.
7. Remove from heat and stir in the vanilla and salt.
8. Let cool slightly before pouring into jars or using as desired.

Notes & Tips

• This recipe makes about 4 cups of thick, rich caramel sauce.
• It’s perfect for cakes, cupcakes, and apple dipping — or just enjoyed by the spoonful!
• Do not use a crock pot to make this; it’s meant to be cooked on the stove.
• Store in airtight jars in the refrigerator for up to 2 weeks. Warm gently before serving.