1/2 cup (125 ml) sugar

1/4 cup (60 ml) water

1 tablespoon (15 ml) corn syrup

1/3 cup (75 ml) 35% cream

2 tablespoons (30 ml) salted butter

In a saucepan, bring the sugar, water, and corn syrup to a boil and cook until the caramel takes an amber colour.

Remove the pan from the heat and slowly add the cream to avoid thermal shock.

Return the caramel to the heat and bring to a boil again and stir until smooth. Remove from the heat and stir in the butter. Set aside.

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