Combine the heavy cream and vinegar. Set aside for 5 minutes.

While waiting, put the granulated sugar, brown sugar, butter, and light corn syrup in a large stockpot over medium heat. Stirring often.

Once the milk and vinegar mixture is ready, add it and the baking soda to the pot. The mixture will foam up and that is why you need such a large pot.

Bring the sauce to a boil over medium heat and then turn heat to low. Cook on low for 7-9 minutes, stirring constantly, until the caramel is golden.

Remove from heat and stir in the vanilla.

Allow the caramel syrup to cool. Transfer to an airtight container and store in the fridge.