INGREDIENTS 2 sticks of butter (room temperature) ⅔ cup of salted caramel (recipe follows) 1 tsp vanilla extract 3 cups of powdered sugar 2 tsp of milk 1 tsp of course salt Salted Caramel: INGREDIENTS 1 cup of sugar ½ cup of butter at room temperature (cut up) ½ cup of heavy cream, at room temperature 1 tsp vanilla extract 1 tsp. course salt INSTRUCTIONS Pour the sugar into a large pan. Heat on medium , whisking it constantly. The sugar will form clumps and puddles, but just keep whisking it until all of it has melted. Once all of the sugar has melted, stop whisking it. This should take 6-8 minutes Keep cooking the sugar until it reaches 350 F or is a deep golden amber color. Watch the sugar closely as it could easily overcook. This can happen FAST, so be careful! I would advise turning off the heat and even pulling the caramel off the heat as the temperature gets close to 350. Once the caramel reaches 350 F or is deep golden amber, remove from heat and add the butter, and whisk until it is completely incorporated. The caramel will bubble up, so be careful. Slowly add in the cream into the caramel, whisking. When I did this, my caramel clumped a little, just keep working it, all is not lost. If you need to put it back on the heat, do it for a little bit. Once the cream add the vanilla and salt. Let the caramel sit for 10 to 15 minutes. Pour into a glass jar, and let cool to room temperature. The caramel can be refrigerated for up to 2 weeks. Frosting: INSTRUCTIONS With an electric mixer (or stand mixer), beat butter on medium for 1 minute. Add salted caramel sauce and vanilla extract, and continue mixing for 2-3 minutes. You will need to periodically stop and scrape the sides of the bowl. Add powdered sugar and salt, and beat on low until sugar is completely incorporated. Increase speed to medium until you reach a desired consistency. This should cover roughly 2 cupcakes if you pipe them like I did, or about 24 cupcakes with a thin layer.