Sweet Serendipity Bakery’s Famous Caramel Sauce

This Caramel is so good. I discovered it a couple years back and made some personal changes to improve it. It is very versatile. I use it for my Old Fashion Caramel Cake, on ice cream, in my praline cheesecake, on cookies, or by itself 😉 Please enjoy!

Materials Needed

2 ½ cups of sugar

1 cup of heavy cream

½ cup (1 stick) of butter

1 tsp. of vanilla extract

¼ tsp. of salt

Directions

To make the caramel, place 1/2 cup of the sugar in a heavy or cast iron skillet set over medium-high heat and cook, stirring constantly, until caramelized. In a large saucepan, combine the remaining 2 cups of sugar with the heavy cream and bring to a boil. Add the caramelized sugar to the boiling milk mixture and cook, stirring constantly, to a soft-ball stage (234 to 240ºF on a candy thermometer). Remove saucepan from the heat, add the butter, vanilla and salt. Stir until smooth. Allow caramel to cool completely. Enjoy!!