2 tbsp (30 ml) water

2 tbsp (30 ml) corn syrup

¾ cup (160 g) sugar

½ cup (125 ml) 35% heavy cream, heated

¼ cup (57 g) butter

In a saucepan over medium-high heat, bring the water, syrup and sugar to a boil. Cook without stirring until the mixture turns golden brown. Off the heat, add the hot cream and butter. Beware of splattering. Bring back to a boil, stirring until the caramel is smooth.

Pour into a bowl and let cool. Cover and refrigerate for 2 hours or until completely chilled. Stir before serving.

The caramel sauce keeps for up to 3 weeks in the refrigerator, or freeze.

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