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Make Caramel
Lay out a large piece of parchment paper. This should be large enough to fit a 10″ x 16″ rectangle with room around each side.
In a heavy duty, thick bottomed pot, combine butter, brown sugar, salt, evaporated milk, heavy cream, and corn syrup.
Cook over medium- low heat, stirring constantly, until butter has melted and sugar has dissolved.
Turn heat to medium. Stirring constantly, bring mixture to a boil.
Turn heat to medium high. Stirring constantly, cook caramel until temperature reaches 241F.
Turn off heat. Pour caramel on parchment. Spread into a thin layer, making a 10″ x 16″ rectangle. Cool completely. Make vanilla cream while it cools
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