You will need:
1 cup butter
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
3/4 cup light Agave
1 pinch of sea salt
1 1/2 teaspoons vanilla extract
Step 1: In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly until all the sugar is well dissolved (about 220-230 degrees). Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
Step 2: Butter a 9×13 inch pan, pour caramel into the buttered pan. Allow to cool completely at room temperature. Once cooled you can transfer into smaller containers if desired.
*Due to the caramel being hot when it came off the stove I do not recommend pouring the hot mixture into your smaller jars right away. The butter in the 9×13 pan allowed the caramel to just slide out of the pan into the new vessels.
When cooled you should have a nice, thick, rich and buttery caramel sauce.
*Recipe adapted from the Chewy Caramel Recipe, however because I made some changes I ended up with a caramel sauce instead that was still very good which is why I decided to share.