Salted Caramel Homemade

This caramel recipe is delicious--it's not milky creamy like another recipe I have, but this one is salty and actually sweeter than the other. I fourthed the recipe, but you can make as much as you'd like! I forgot to take a picture of just the caramel, but here it is on a bacon brownie sundae.

Salted caramel

Ingredients

2 cups sugar

12 TB unsalted butter

1 C heavy cream or milk substitute [recipe owner used coconut milk. I used almond milk.]

1 TB sea salt

1 ½ tsp vanilla

Method:

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Get all ingredients ready for no rushing. This burns easily.

Heat sugar in saucepan over medium-high heat.

When sugar starts melting, whisk it until fully melted.

Swirl the saucepan around until the sugar turns a deep amber color or measures 350 on a candy thermometer.

Add butter and whisk until fully melted.

Take off the heat.

Add milk, salt, and vanilla and stir until smooth.

Note: If caramel hardens to quickly, reheat until smooth.

Let caramel cool for about ten minute in pot, then pour into storing container.

Hints: Use white sugar. I tried brown sugar and it didn't work; it burned really easily. If you're worried about it burning, it's okay to take it off the heat early.

Source: http://www.twopeasandtheirpod.com/salted-caramel-sauce/