This recipe is magical. I used store-brand brown sugar, whipping cream and butter. I used 2 cups of firmly-packed brown sugar and followed the recipe instructions exactly. I did let the caramel cool in the fridge for about 1 hour and then moved it to the freezer for about 30 minutes to speed up the cooling process. It was completely chilled and cold, which must be the key to this recipe. (Thanks previous reviewers!) I followed the recipe and didn't stir the mixture after I put the butter in, and it left a film or "skin" of beautiful, buttery fat on top when I took it out of the freezer. I scooped it out of my saucepan (it was a very thick "paste", but still fairly easy to get out of the pan) and put it into my Kitchenaid mixer. The color began to lighten almost instantly upon beating with the paddle attachment. I started the mixer on medium for about 1 minute to get it going and then beat for another 4-5 minutes (max) on high. The consistency is silky smooth and the taste is REAL homemade caramel. I piped it onto mini caramel apple cupcakes and it piped like a dream. Thank you Carol for sharing this classic recipe!
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This recipe is magical. I used store-brand brown sugar, whipping cream and butter. I used 2...