Cinnamon Brown Sugar Caramel

1. In a medium saucepot over medium-low heat, add your butter and brown sugar. Cook, stirring occasionally until your butter has melted.

2. Once butter has melted you will begin to see it rise to the surface. That’s OK. Once the brown sugar melts, it will all incorporate. Continue to simmer and cook over medium-low heat, stirring frequently (but not constantly) until the brown sugar has melted and the butter and sugar have incorporated fully together, about 6-7 minutes. (If your caramel is bubbling too violently, turn your heat down to low. You want a constant bubbling simmer.)

3. Remove pan from heat and add your vanilla extract, salt and milk, stirring constantly. Add the pan back to medium-low heat and bring back to a boil. Next whisk in your ground cinnamon and cook, stirring constantly, one more minute.

4. Remove it from the heat and let it cool slightly before adding it to cake layers, filling cupcakes, or pouring into jars.

** Store the unused sauce in the fridge, in an airtight container for up to 2 weeks. It will almost solidify, when in the fridge. To reheat and make it pourable, simply spoon out what you need and gently microwave, or warm it over super low heat on the stove in a non-stick pan.

Makes approximately 3 cups (enough for an 8″ three-layer cake plus 2 dozen cupcakes … with some left over.)