Desserts are wonderful things and caramel is usually not a bad additive (especially when chocolate is involved)! I actually like making them more than eating them. This was something I came up with out of necessity. It was one of those nights where I really wanted ice cream with a caramel syrup. As usual, we didn’t have any so I made some!

Easy Caramel

Caramel topping can be used in so many desserts. It is always a nice recipe to have under your belt. I will say my patience is limited and it took me a while to get this just right. I have burned many a batch of caramel! Slow and steady!

Course: Dessert

Ingredients

2 cups Granulated Sugar
1/4 cup Light Karo Syrup
1/2 cup Water
Pinch of Cinnamon Sugar
1/2 cup Heavy Whipping Cream
2 tbsp Unsalted Butter
1 tsp Vanilla extract
Pinch of Salt

Instructions

Mix sugar, corn syrup, and water.
Bring to a boil over medium to medium-high heat. Stir until sugar is dissolved.
Use a candy thermometer to temp the candy mixture. Do not stir the mix until it reaches about 320 degrees Fahrenheit. Remove from heat at this temp and stir.
Slowly whisk in the cream and butter.
Add extract and salt.
Return to a low heat and whisk until mixture is smooth. Remove from heat when consistency is reached.
It will thicken as it cools.