salted caramel sauce for dummies. aka the plain english version

sugar

water

karo

heavy cream

vanilla

butter

salt

so. vital. this is how i worked out my kinks. turned out my "low heat" was too low and my " heat" was not

whenever i use karo i always spray down my measuring tool...helps the karo come out easier. also

mix together the sugar

heat up this mixture on low heat. on my stove top it is on a

now leave it alone. don't stir it at this point. give it minutes to heat up and let the sugar dissolve

i add my vanilla to the cream to make it a little easier at pour time

if you are making lots of batches in a row like i did today i pre-cut all my butter into pats

here it is at .notice the change in color...stay close by

add your butter and salt in now...keep stirring

usually... the time the butter has

i used free printable labels from over the moon to dress them up just a little. doug is taking them to work so i couldn't go crazy

this is what we keep our home stash in. :) we pop the top off and microwave

now go make some. and put it on apples. that way it's healthy

i have done a lot of work

so last week i made another batch. fail. horrible

i tried again. fail again. i didn't get it...it worked beautifully the first time

you are welcome

the last few times i made it

go to the bathroom before you start. you will want to stay close by )

now here is where my version becomes different. in my research i learned that i let it heat up too slowly

here's what my kitchen mess looks like

darker still

it will fizz and bubble and spaz out on you. it's ok. :)

pour slowly while stirring. just remember that. :)

eventually you will have this

my research tells me that this is unrefrigerated

leave any questions in the comments and i will answer them there. :)