- 3/4 cup whipping cream
- 1 teaspoon vanilla extract
- 1 cup sugar
- 3 tablespoons dark corn syrup
- 4 tablespoons unsalted butter - (1/2 stick) cut 8 pieces
Combine cream and vanilla in measuring cup. Set aside.
In a heavy, deep saucepan, combine sugar and corn syrup. Cook over medium-high heat, stirring with a wooden spoon until sugar is uniformly moist. Continue cooking, stirring occasionally, until mixture is color of strong tea, about 6 minutes. Take care, as it quickly starts to burn. Immediately remove pot from heat and whisk in butter; mixture will sputter. As soon as butter melts completely, pour in reserved cream.
Whisk until congealed sugar has dissolved. Cook, over low heat, until sauce looks creamy and smooth, stirring constantly around edges and bottom, 1 to 2 minutes. Pour hot sauce carefully into heatproof container. It will thicken as it cools. Sauce will keep up to a week, tightly covered. Warm before serving.
This recipe yields 2 cups.
Per Tablespoon: 62 Cal; 0g Prot; 4g Total Fat (2 Sat. Fat); 8g Carb.; 12mg Chol; 4mg Sod.; 0g Fiber.