Thick Caramel Sauce

Thick Caramel Sauce

From Cake Central Magazine

 

1 cup unsalted butter

2 cups packed brown sugar

1 cup light corn syrup

1 (14 oz) can sweetened condensed milk

2 Tablespoons heavy whipping cream

2 teaspoons vanilla

1 teaspoon salt

 

In a heavy saucepan, bring butter, brown sugar, corn syrup, and sweetened condensed milk to a boil over medium heat, stirring.

 

Carefully stir in heavy whipping cream.

 

Attach a candy thermometer to your pan.  Continue to stir until the caramel reaches 238 degrees F, or the soft ball stage.  Remove from heat and add vanilla and salt. 


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