Just a Spoonful of...
Buttery Golden Caramel Sauce
2 cups sugar
1/2 cup water
2 Tbsp light corn syrup
1 cup heavy cream
4 Tbsp butter
1 tsp vanilla
1/2 tsp salt
In a 4 quart pan stir together the sugar, water, and corn syrup.
Brush any sugar crystals off the side of the pan with water and a pastry brush.
Make sure you attach your candy thermometer.
Heat on medium high heat until boiling and it reaches 320 - 345 degrees (a dark amber color)
Once it reaches that color remove from the heat and work fast!
Add the cream and butter.
Stirring until it is smooth.
Add the vanilla and salt.
Store at room temp for a month or in the refrigerator for 2 months.
Let's be serious!
It won't last that long because you won't be able to resist!
It is that good.
Reheat in microwave if needed.
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