I have to give a little shout out to my amazing mother, Aleida.  Every day she is serving those in need without recognition. She is also a fabulous mother to all 4 of her kids, and has a very supportive and loving marriage. Even with her crazy schedule she has the time to make amazing recipes and share them on my blog!!  Thanks Mom! Love you!
This one is my new favorite obsession, Sooooooo incredibly yummy  O..M..G.. I eat it by the spoon full, forget the ice-cream!

Homemade Salted Caramel Sauce
By: Aleida Wakefield
Yield: 4 cups

3/4 cup water
3 tablespoons light corn syrup
3 cups sugar
1 1/2 cup heavy cream, heated in microwave for 30 seconds
1/3 cup unsalted butter, at room temperature
1 1/2 teaspoons salt
1 tablespoon vanilla
You will need a candy thermometer, a large saucepan (at least 1 1/2 quarts), and a wooden spoon. Leave an area next to the burner for you to quickly remove pan. Make sure cream and butter is measured and sitting nearby before starting the recipe.

1. In a heavy (at least 2 quart) saucepan, mix water, corn syrup, and sugar.
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2. Turn on burner to high setting and stir until the mixture begins to boil. Stop stirring and place lid on pan for 30 seconds so the sugar crystals on the side of pan steam off into the sugar mixture. Remove lid and place candy thermometer in mixture, do not let it touch the bottom of the pan or the reading will not be correct.
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3. Once the thermometer reaches 300 degrees , keep a close eye on it. When it reaches around 345 degrees the mixture will begin to darken. Take it off the burner when it reaches 348 degrees. I wear oven mitts and pour the cream into the mixture. It will bubble up vigorously, stir quickly.  Note: recipes often say to wait until temperature is 350 degrees, however, the mixture will continue to cook during the time you are moving it off the burner, in just split seconds the temperature can go from 348 to  350 and the sugar will burn – you will smell a slight and then increasing burn smell.  If this happens to you, sorry – it’s totaled.  Go ahead and place the pan in the sink and fill it with water and let it soak until it comes off easily. Don’t be discouraged. Just start over. Remember that the ingredients in the initial mixture are not that expensive.
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4. There may be lumps, keep stirring until it is smooth. Stir the butter in and then the vanilla and salt.
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5. Keep at room temperature until completely cooled. Refrigerate up to three weeks. Warm before using.

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