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Ingredients
- 1 cup corn syrup
- 1 1/4 cups brown sugar, packed
- 1/4 cup butter
- 1 cup whipping cream
- Optional: 1 cup toasted pecan halves
Preparation
Step 1
Put syrup, sugar and butter in a saucepan. Bring to a simmer over low heat, stirring constantly. Boil for 5 minutes and continue stirring.
Warm the whipping cream slightly. Whisk into caramel mixture. Cool for about 30 minutes before pouring into jars or serving with apple pie or vanilla ice cream. Keeps well, covered and refrigerated, for about 2 months.
Optional: Stir pecan halves into cooled sauce.