Ingredients
Scale
- 2 cups of sugar
- 1 tablespoon light corn syrup
- 1 cup water
- 1 cup heavy cream
Instructions
- Combine corn syrup, sugar, and water in a heavy-bottomed sauce pan on high heat, and stir gently.
- When the sugar dissolves, insert a candy thermometer and bring to a boil. Do not stir.
- When temperature reaches 230F and is a light caramel color, reduce the heat to medium.
- Continue cooking until thermometer reaches 340F.
- Remove from heat and add cream while whisking vigorously.
- Return pan to medium-low heat and continue cooking an additional 2-3 minutes.
- Remove from heat and allow to cool. Transfer to tupperware or glass container and store in refrigerator. Leftovers can be heated for easy pouring.
- One recipe yields about 2 cups of caramel.
