Ingredients:

1/2 cup of water (4 ounces)

1-1/2 cup of sugar (12 ounces)

1/4 teaspoon of cream of tartar

1 tablespoon of corn syrup

3 tablespoons of salted butter(1.5 ounces or 42.53 grams)

5 oz of heavy cream

1 teaspoon of vanilla

1 teaspoon of kosher salt

Directions:

Don't forget to check the Blog for a full step by step photo tutorial
https://designmeacake.wordpress.com/2014/08/30/best-salted-caramel-recipe-tutorial/


*Add the water to a clean heavy duty, uncoated 3-4 quart saucepan (stainless works great)
Spread sugar evenly and add the corn syrup and cream of tartar. Heat over high until it stars lightly making bubbles and bring down to a medium high heat.


*The sugar will begin to bubble and dissolve. If any undissolved sugar remains, a gentle swirl with a spatula ( I use a silicone one), should help.


Watch for the color to change from clear to a golden amber, the caramel should begin to slightly deepen to a golden reddish color. Once the mixture begins to change in color, the process moves very quickly so be prepared with all ingredients.


*Once it reaches the proper golden reddish color, immediately remove from heat. Stir in remaining ingredients. Be prepared for mixture to foam up and rise.
Stir with a wisk at this stage. Place over the heat and cook for a minute to make sure butter is melted.


If a thinner consistency is desired, stir in more cream.The mixture will be thing while is hot but when it cools down it will thicken. Carefully pour in heat-safe glass container for storage and let cool, or serve right away. Once cool, cover and refrigerate.


*Once in the fridge it will thicken more. You can thin the caramel with more heavy cream even after it's been stored in the fridge if you need a thinner syrup. You can warm it up in the microwave (or in a saucepan), if you want it thick but need it thin for spreading.

This recipe makes around 14 oz.