-
1
In a high-sided pot, heat the cream to just before boiling.
-
2
Keep warm.
-
3
In a 6-quart or larger heavy pot, combine 1 12 cups of the sugar and the corn syrup.
-
4
Melt over medium-high heat, stirring occasionally with a wooden spoon, until the sugar and syrup start to boil.
-
5
Continue to cook until the sugar turns a rich amber color but before it becomes nearly black, 6 to 8 minutes.
-
6
(If the sugar starts to smoke and turn black, it's burned; start over.)
-
7
Lower the heat to very low.
-
8
In three stages, stir in the remaining 1 12 cups sugar, stirring between each addition to dissolve the sugar before adding more.
-
9
Raise the heat to the point at which small bubbles start to foam up around the sides of the pot.
-
10
In three stages, add the warm cream, simmering to partially reduce it between each addition before adding more.
-
11
The caramel will bubble up vigorously; stir to keep it from boiling over.
-
12
Continue to cook the caramel until it forms a thick syrup.
-
13
If you draw a finger through the caramel coating the back of the spoon, it will hold the line.
-
14
Turn the heat off and season with the salt and vanilla.
-
15
Cool completely.
