Homemade Caramel Sauce

So to start it off, you have to have this caramel sauce. There are some things that you can get at the store, like the chocolate cake, you can totally substitute for a box mix. But the caramel sauce is one thing that makes the dish so it HAS!! to be homemade. Otherwise, it just won't turn out to it's full potential.

It's going to come out a little darker then regular caramel sauce. Don't panic! It's do to using brown sugar instead of granulated sugar. If you want you're caramel to come out a lighter shade of brown-orange then just substitute the brown sugar for white sugar, but the reason I use brown sugar is I find that it adds more flavor. Just trust me in this one. The only thing you need to be careful of is not burning it. Other then that, this is a synch to make. And it is amazing!!

Homemade Caramel Sauce
     1/2 cup butter (1 stick)
     2 tablespoons light corn syrup
     1 cup packed brown sugar
     1 cup heavy cream
     2 teaspoons vanilla extract

In a medium saucepan combine butter, corn syrup, and brown sugar.

Bring to a boil over medium heat until mixture reaches 260 to 270 degrees F, stirring consistently. Take off heat and slowly pour in heavy cream while continuously stirring. Put back onto burner over medium heat just until mixture boils. Boil for about 1 minute and take off heat.

Let cool for a minute or two and then stir in vanilla extract until well incorporated. Refrigerate leftovers in a sealed jar.