1 1/2 cups granulated sugar
1 cup light corn syrup
1/2 cup unsalted butter, cubed
1/2 tsp salt
12 oz can of evaportated milk OR 1 1/2 cups heavy cream
1 tsp pure vanilla extract
In a medium pot over medium-high heat, combine sugar, corn syrup, butter, salt and milk together. Bring to a boil and cook for 8 minutes, stirring constantly. Remove from heat and mix in vanilla. Let it cool for 20 minutes before serving. When storing, cool completely and place in an airtight container. It can be stored in the refrigerator for up to 3 weeks.
When reheating, place in a microwave safe container and heat for 30-60 seconds.
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