Thick Caramel Sauce
Ingredients:
1 cup unsalted butter do not substitute
2 cups packed dark brown sugar
1 cup light corn syrup
1 can 14 oz sweetened condensed milk
4 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1 teaspoon salt adjust to taste
Instructions:
Start the Caramel Base:
In a heavy-bottomed saucepan, combine the butter, dark brown sugar, corn syrup, and sweetened condensed milk.
Place over medium heat and stir continuously as the mixture comes to a boil.
Add the Whipping Cream:
Carefully stir in the heavy whipping cream once the mixture has reached a rolling boil. Continue to stir to keep the caramel smooth.
Simmer to Soft-Ball Stage:
Attach a candy thermometer to the side of your saucepan, ensuring it doesnt touch the bottom. Reduce the heat slightly to keep the caramel at a simmer.
Continue to stir and monitor the temperature, allowing the caramel to reach 238F soft-ball stage. This step may take some time, but its important to avoid turning up the heat to prevent scorching.
Finish the Sauce:
Once the caramel reaches the desired temperature, remove the pan from heat.
Stir in the vanilla extract and salt, adjusting the salt to taste if desired.
Cool and Use:
Let the caramel sauce cool slightly before using it as a filling, topping, or dipping sauce. It will thicken as it cools.
Yield: Makes about 4 cups of caramel sauce.