1/4 cup (60 ml) water

1/4 cup (60 ml) sugar

2 tablespoons (30 ml) corn syrup

1/2 cup (125 ml) 35% cream, heated

In a saucepan over medium heat, bring the water, sugar and corn syrup to a boil. Cook without stirring until the sugar syrup caramelizes and turns golden. Remove from the heat and slowly add the cream. Return to the heat and stir until smooth. Pour into a bowl and let cool. Cover and place in the freezer for about 30 minutes to cool the caramel quickly.

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