Enjoy This Recipe Courtesy of Chef Les Kincaid
1 1/4 cups heavy cream
4 tablespoons sweet butter, cut into small pieces
2 tablespoons light corn syrup
1 1/2 cups granulated sugar
In a small saucepan, combine l cup cream with butter and heat until butter melts and cream is hot. Keep warm.
Spoon the corn syrup into a medium deep saucepan and top with the sugar. On medium heat, cook until mixture turns a deep amber color and temperature reaches 225 degrees on a candy thermometer, stirring often with a wooden spoon. As the mixture turns golden, check the thermometer often. Immediately remove pan from heat and pour cream mixture into the sugar, stirring to combine well. Mixture will bubble up as you pour, so be careful not to burn yourself. Stir in remaining 1/4 cup cream. Strain through a fine-mesh strainer into a heatproof bowl. If not using the sauce immediately, let cool and refrigerate covered, until needed. This will keep for weeks in the refrigerator.
Yield: 1 1/2 cups