1/4 cup (60 ml) water

2 cups (500 ml) sugar

2 tablespoons (30 ml) light corn syrup

3/4 cup (180 ml) 35% cream, hot

1/2 cup (125 ml) salted butter, diced

In a saucepan, bring the water, sugar, and syrup to a boil. Cook without stirring until the mixture turns an amber color. Remove from the heat and gradually add the cream. Beware of splashes.

Bring to a boil and cook until the caramel is smooth. Add the butter and stir until melted. Pour into glass jars and let cool at room temperature. Keeps for two weeks at room temperature or 1 month in the refrigerator.

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