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 whipping cream
2 teaspoons vanilla extract
1 teaspoon salt (or more to taste)
Directions:
In a large heavy saucepan, melt the butter over medium heat.
Stir in the brown sugar and corn syrup until well combined.
Add the sweetened condensed milk and bring the mixture to a gentle boil, stirring constantly.
Continue to cook and stir for about 5–7 minutes, until thickened and smooth.
(If using a thermometer, aim for about 230–235°F / 110–113°C for a thick sauce consistency.)
Remove from heat and stir in whipping cream, vanilla, and salt. Adjust salt to taste.
Let cool slightly before serving — it will thicken as it cools.
Tips:
Store in a jar or airtight container in the refrigerator for up to 2 weeks.
Warm gently before serving (microwave in short bursts or heat on the stove).
Delicious on ice cream, brownies, apple slices, pancakes, or cheesecake.
Would you like me to include a version that turns this same base into caramel candy (firm, chewy texture)?
Thick Caramel Sauce
