1/2 cup (125 ml) maple syrup

1 tablespoon (15 ml) corn syrup

1/4 cup (60 ml) 35% cream, warm

In a saucepan, bring maple and corn syrups to a boil. Cook until steam stops and syrup caramelizes. Remove from heat. Gradually add cream and stir to combine. Watch out for splashes.

Bring back to a boil, while stirring, until smooth. Let cool and refrigerate until caramel is at room temperature. Set aside.

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