Vanilla and Cinnamon Caramel Jars

Instructions

1. 1

   In a saucepan over medium heat, bring the cream, cinnamon and vanilla to a boil. Remove from the heat and set aside.

2. 2

   In another saucepan over medium-high heat, bring the sugar, water and corn syrup to a boil. Cook without stirring until the sugar turns golden brown. Remove from the heat and gradually add the butter and cream mixture. Beware of splattering.

3. 3

   Bring back to a boil and simmer over low heat, stirring constantly until the caramel is smooth. With tongs, remove the cinnamon stick.

4. 4

   Pour into glass jars and let cool completely. The caramel will keep for two weeks at room temperature, or one month in the refrigerator.