Caramel Sauce
MAKES ABOUT 11⁄3 CUPS
1 cup sugar
¼ cup water
1 teaspoon light corn syrup
¼ cup cold unsalted butter
½ cup heavy whipping cream
1 teaspoon vanilla extract
½ teaspoon kosher salt
- In a medium heavy-bottomed
saucepan, sprinkle sugar in an
even layer. In a small bowl, stir
together ¼ cup water and corn
syrup. Pour over sugar, swirling
to coat. Cook over medium-high
heat, without stirring, until golden
brown, about 5 minutes. (While
caramel cooks, brush any sugar
crystals on sides of pan with a
pastry brush dipped in water.)
Remove from heat. Add butter,
stirring until melted. (Mixture
will foam.)- In a liquid measuring cup,
microwave cream just until hot
but not boiling. Pour into caramel,
stirring until smooth. Whisk in
vanilla and salt. Use immediately
or cover and refrigerate for up
to 1 week.