Caramel Sauce
Caramel Sauce
Rating: (1 rated)
  • 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
  • Preparation
  • 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.
  • Description
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