1 1/2 cups (375 ml) 35% heavy cream

1 cinnamon stick, about 3 inches (7.5 cm) long

1 tsp (5 ml) vanilla extract

2 cups (420 g) sugar

1/4 cup (60 ml) water

1/4 cup (60 ml) light corn syrup (see note)

1/2 cup (114 g) unsalted butter, softened

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

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.

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

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

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