Store bought caramel doesn't hold a candle to this homemade version. Made with only five ingredients you can whip this up in no time at all. Perfect over ice cream, on top of brownies, drizzled over cinnamon rolls or simply on a spoon itself! Once you've had this homemade version you'll never reach for the jar at the store again.
Prepare an ice water bath by filling a bowl halfway with ice and cover with cold water.
Combine ingredients in a medium saucepan (preferably enameled cast iron or stainless steel) and bring to a boil over medium-high heat; stirring constantly with a rubber spatula or rubber whisk.
Cook until the mixture registers 250°F on a candy thermometer, approx. 10-20 minutes (could be longer).
Remove from heat & immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute.
Stir until stiff caramel from the bottom is incorporated into the warm caramel on top. Remove from the water bath.
Store 2-3 weeks in an airtight container in the refrigerator. To reheat caramel place on the stovetop in a saucepan on med-high heat for a couple of minutes until runny. Could also be reheated in the microwave in increments of 30 seconds at 50% power, stirring in beteen
Adapted from CHOW