In a medium-sized pot over low heat, melt the brown sugar, butter, and corn syrup. Stir occasionally until the sugar is melted and bubbling, about 3 minutes. 

Carefully stir in the heavy cream – it may bubble and spatter – and stir until combined. Add in the salt as well. Bring to a boil and continue cooking, stirring occasionally, for 3-5 minutes until caramel has thickened slightly. 

Remove from heat and stir in the vanilla. Pour into a heatproof container and cover directly with plastic wrap. Caramel will thicken as it cools. It will keep up to 2 weeks in the fridge, just warm slightly before using.

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Purim 2015 SUBSCRIBE NOW