30 ml (2 tbsp) water

30 ml (2 tbsp) corn syrup

180 ml (3/4 cup) sugar

125 ml (1/2 cup) whipping cream

30 ml (2 tbsp) butter

In a saucepan, bring the water, syrup and sugar to a boil. Cook without stirring until the caramel turns an amber colour. Remove from the heat and gradually add the cream. Beware of splattering. Bring back to a boil until smooth. Add the butter and stir until melted. Let cool.

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