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caramel sauce
Serve with ice cream and top with nuts

May be refrigerated up to 1 week and rewarm before serving
 

 

 
 

1 c sugar
1 T light corn syrup
1 c heavy cream
2 T unsalted butter

  1. Combine the sugar and syrup and cook over high heat, without stirring, until a deep-amber caramel color forms, about 6 minutes.
  2. Using a wet pastry brush, wash down any crystals from the side of the pan. 
  3. Remove the pan from the heat and carefully stir in the cream and butter, the sauce will bubble up.
  4. Cook the sauce over moderate heat for 5 minutes, stirring occasionally.

 

 Adapted from Food and Wine