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Caramel Sauce

Caramel Sauce

2 1/2 cups sugar
2 cups heavy cream
3/4 cups light corn syrup
5 tablespoons unsalted butter
pinch of kosher salt
2 teaspoons vanilla extract

Combine all ingredients, except vanilla, in a 5 quart stainless steel or enameled Dutch oven.

Cook, stirring constantly, over medium-low heat until sugar dissolves. Bring to a simmer, brushing down any sugar crystals o sides of pan with a pastry brush dipped in hot water. Attach a candy thermometer to side of pan. Cook until thermometer registers 220 degrees, stirring occasionally. Remove from heat and stir in vanilla.

Pour sauce into a hot jar, leaving a 1/2 inch headspace. Wipe jar clean. Center lid on jar. Apply band and adjust to fingertip tight. Repeat until all jars are filled. Let jars cool completely on a wire rack. store in refrigerator for 2weeks or freeze for 1 year.