- 2 cups White Sugar
- ¾ cups Unsalted Butter
- 2 cups Whipping Cream
- 1 cup Light Corn Syrup
- 1 dash Salt
- 1 teaspoon Vanilla
1. Heat the sugar, butter, cream, corn syrup, and salt in a saucepan over medium-high heat, to boiling, stirring constantly.
2. Boil mixture approximately 30 minutes, stirring constantly until sugar dissolves and mixture is light caramel-colored. (Make sure to bring your phone, a glass of water to drink and your timer because you will not be able to walk away from the stove!)
3. Stir in vanilla. Cool caramel 30 minutes.
4. Serve warm over ice cream or pound cake. Also makes a great dip for apples and pears. Store covered in the refrigerator up to two months.