INSTRUCTIONS:
In a heavy saucepan, bring butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium heat, stirring. Carefully stir in whipping cream. Attach a candy thermometer to your pan and turn down heat to simmer. Continue to stir until the caramel reaches 238 degrees, or the soft ball stage. Be careful to keep it just hot enough for caramel to simmer, because it will scorch! Remove from heat and add vanilla and salt. Makes 4 cups.
This is wickedly good! I’ve used it as a filling for cakes, to ice cupcakes and to dip apples in. Of course, there’s nothing wrong with eating it with a spoon! 
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)EDITED TO ADD: no, you CAN’T make this in a crock pot! I had made 20 cups to share with my coworkers at school and was keeping it warm.
ENJOY!!!
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