1 c. sugar
1/4 cup water
2 T. corn syrup
pinch of salt
1/2 cup heavy cream
1/2 stick unsalted butter
1 t vanilla
1/4 cup water
2 T. corn syrup
pinch of salt
1/2 cup heavy cream
1/2 stick unsalted butter
1 t vanilla
Boil sugar, water, corn syrup, and salt in a sauce pan over medium-high heat, swirling occasionally. Cook until caramel is the color of iced tea (about 10 minutes). Add cream, whisking to combine. Quickly turn off heat and then whisk in butter and vanilla. Transfer sauce to a cool bowl.
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