Thick Caramel Filling

Yield: 3 Cups 

• 1/2 Cup unsalted butter 
• 1 Cup  packed brown sugar 
• 2/3 Cup sweetened condensed milk 
• 1/3 Cup light corn syrup 
• 5 Tbsp heavy whipping cream 
• 1 tsp salt 
• 1 tsp pure vanilla extract 

1.  In a large saucepan over medium heat, add the sweetened condensed milk, butter, brown sugar, corn syrup, heavy whipping cream, and salt. 
2. Stir with a rubber spatula constantly until the mixture is fully combined and begins to bubble, about 5 minutes. 
3. Turn the heat to medium-low and continue stirring until the caramel begins to thicken, 6-7 minutes. 
4. If you have a candy thermometer, you’ll want to cook this until it reaches 225F [that is the temperature that will thicken the caramel while keeping it nice and soft at room temperature]. 
5. Remove the caramel from the heat and mix in the vanilla extract. 
6. Pour into a separate container and let the caramel cool completely to room temperature before using it to fill the cake. 
7. You can either leave the container on the counter for about 2 hours or speed up the cooling process slightly by placing it in the refrigerator. 

It will thicken significantly as it cools.