Homemade caramel sauce recipe

In a deep, heavy saucepan over medium low to low heat add the corn syrup and bring to a heat. Add the sugar and cook, stirring constantly, until the sugar is dissolved and the mixture begins to simmer. Cook the mixture for 8 to 12 minutes, tilting the pan every 2 or 3 minutes to distribute the mixture and color evenly; do not stir.

When the sugar mixture is uniformly golden brown in color remove from the heat immediately. The time it will take varies (depending on the saucepan and the heat) so be careful. You can use a candy thermometer to check the temperature of the mixture. If you do, the sugar mixture is ready when the thermometer reads around 350 degrees F (150 degrees C).

As soon as you remove the sugar mixture from the heat add the butter and stir with a wooden spoon. Continue by adding the cream in a slow, steady stream, stirring continuously until the mixture is smooth.

Use immediately or store in a heat proof container, bring to room temperature and refrigerate for up to 3 weeks. To reuse the sauce, heat it in the microwave on high setting.

Yields 1 cup of caramel sauce.