Butterscotch Caramel Sauce

Ingredients:

• 1 and 1/4 cups firmly packed brown sugar
• 2/3 cup corn syrup
• 1/4 cup butter
• 1 cup heavy cream
• 2 tsp vanilla extract

Preparation:

1. Combine the sugar, corn syrup, butter, and 3/4 cup heavy cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Then reduce the heat to medium-low. Insert a caramel thermometer into the pan. Cook the caramel, without stirring, until it reaches 112°C (soft ball stage).
2. Remove the pan from the heat and carefully stir in the remaining cream and vanilla extract. Let the sauce cool slightly and serve warm.
3. Pour the remaining caramel sauce into a heat-resistant jar. Seal and refrigerate. Store for up to 2 weeks. To serve, slightly open the lid and place the jar in a small saucepan of simmering water until the sauce is warmed through.