Divine Caramel Sauce

Rich and smooth caramel sauce made using corn syrup and cream - perfect for adding a sweet flavor to any dish! MORE+ LESS-

By Pillsbury Kitchens

November 4, 2010

cups sugar

3/4

cup butter or margarine

cups whipping (heavy) cream

cup light corn syrup

Dash of salt

teaspoon vanilla

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1

Heat all ingredients except vanilla to boiling in heavy 4-quart Dutch oven over medium heat, stirring constantly; reduce heat slightly.
2

Boil about 30 minutes, stirring frequently, until sugar is dissolved and mixture is light caramel colored.
3

Stir in vanilla. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.