Add sugar, butter, Karo Syrup and Half and Half to a sauce pan and bring to a boil.

Boil for about 5-6 minutes to get the mixture to the desired consistency, keep in mind that the caramel sauce will thicken as it cools, as well. Stir this mixture as it boils to keep from burning.

Remove from the heat and add the vanilla. Stir.

Allow time to cool before serving. Store leftovers in the refrigerator for up to five days.

Serve over ice cream, brownies or cake.

Note: you want your caramel to be thin but not runny. Use the back of a spoon to test that it coats the spoon but, still liquid enough to run off. Not really thick like a caramel.