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!
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
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!!
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