Makes about 2 cups
- 1 1/2 cups heavy cream
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 2 tablespoons unsalted butter
- Prepare an ice bath. Bring the cream to a boil in a saucepan over medium heat. Remove from the heat.
- Combine the sugar and corn syrup in a heavy saucepan over low heat and stir until the sugar dissolves. Slowly cook to a golden brown without stirring, 8 to 9 minutes. Remove from the heat and put the saucepan in the ice bath for 20 seconds to stop the cooking. Remove from the ice bath and stir in the butter.
- Carefully stir in the hot cream, mixing until fully blended. To store the caramel sauce, transfer it to a clean bowl or jar, cover tightly, and refrigerate for up to 2 weeks.
Copyright © 2019 The Culinary Institute of America