| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | about 2 cups |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | about 2 cups |
Ingredients
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 1 cup sugar
- 1 vanilla bean, split lengthwise, seeds scraped out (or 2 teaspoons vanilla extract)
Instructions
- Combine the heavy cream, corn syrup, butter and salt in a saucepan. Bring to a simmer over medium heat, whisking; remove from the heat.
- Sprinkle the sugar evenly in a large skillet. Cook over medium heat, undisturbed, until the sugar melts and starts caramelizing, about 5 minutes. Continue cooking, swirling the pan (but not stirring) until the caramel is dark amber, 10 to 15 more minutes.
- Remove from the heat and add the warm cream mixture. Return to medium heat and bring to a simmer; cook, whisking, until smooth, about 7 minutes. Stir in the vanilla. Let cool slightly before serving. To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 484 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 0 g |
| Sugar | 60 g |
| Protein | 1 g |
| Cholesterol | 97 mg |
| Sodium | 148 mg |
| Serving Size | 1 of 4 servings |
| Calories | 484 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 0 g |
| Sugar | 60 g |
| Protein | 1 g |
| Cholesterol | 97 mg |
| Sodium | 148 mg |
Reviews
Came out great. Loved the consistency and flavor. I used less sugar than the recipe called for (usually do) and this recipe made my dessert. I used it to top an ice cream cake with brownie crust I made and it was a home run.