HOW TO MAKE CARAMEL SAUCE

CARAMEL SAUCE RECIPE

Good for pouring over cakes, tarts or best of all - ice cream.

1 cup white sugar
3 TBS water
1 TBS corn syrup
3/4 cup heavy cream
1 TBS homemade butter

Put the sugar, water and corn syrup in a medium heavy bottomed saucepan and stir just to combine. Heat over medium-high, without stirring, (if the mixture is coloring unevenly, swirl the pan as needed to blend), until the caramel turns deep amber; 5 to 10 minutes.

As the sugar is caramelizing, wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water. To test the color of the caramel, drop a bit on a white plate. Don't be timid about the color - if it's too pale, it won't have much taste.

Lower the heat, stand back, and add the cream and butter. When the spatters lessen, stir to smooth and calm down the caramel. Remove from the heat.

Pour the caramel into a heatproof jar and cool until it is slightly warm and stir pourable before using; about 1 hour.

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