Yield – 2 cups (1 pint)
Flavor Tips – Add the vanilla at the end of cooking but the salt at the beginning. There is a sliding scale of acceptable caramel flavor. From the very light in color and light on taste to the almost burnt, dark, sultry caramel that I prefer. I add the butter when the sugar turns a deeper, dark amber color.
Variations – Simply omit the corn syrup if desired.
Storage – Cool to room temperature then transfer into a clean, airtight container. Store caramel sauce at room temperature for up to 7 days, in the fridge for a month or frozen for 3 months.