Caramel Sauce

By tlshinnick

Ingredients

• 4 cups sugar
• 1 cup water
• 8 oz. butter, room temperature
• 2 cups heavy cream
• 1/4 cup light corn syrup

Preparation

Step 1

In a large, heavy-based sauce-
pan, combine the sugar and water.
Set over medium heat, stirring un-
til the sugar dissolves. Increase
the heat to high and cook, swirling
the pan for even color, until the
mixture turns a very deep amber.
Take the pan from the heat and
carefully add the butter, cream,
and corn syrup: the caramel will
sputter and steam.

Put the pan back on the stove
and bring the mixture to a boil,
whisking frequently to mix the in-
gredients. Continue boiling for a
total of 3 min.

Let cool slightly, pour into
jars, cover, and chill. The sauce
will keep in the refrigerator for
two weeks but can be frozen
indefinitely.