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Sauce: Caramel Sauce

Source of Recipe


From "Saveur: The New Classics"



List of Ingredients



• 8 tablespoons unsalted butter
  
• 2 tablespoons light corn syrup
  
• ¾ cup packed light brown sugar
  
• ¼ cup granulated sugar
  
• â…“ cup heavy cream
  
• 1 tablespoon dark rum
  
• ½ teaspoon fresh lemon juice
  
• ½ teaspoon kosher salt
  






Instructions



1. Heat butter, corn syrup, and ¼ cup water in a 2-quart saucepan over medium-low heat. Cook, stirring constantly, until butter is melted, about 3 minutes.
   
   
2. Stir in both sugars and scrape down sides of pan with a rubber spatula. Bring mixture to a boil and cook, without stirring, until it is golden brown and a candy thermometer inserted in sauce reads 245° F, 8 to 10 minutes.
   
   
3. Remove from heat. Carefully add cream, rum, lemon juice, and salt and stir until sauce is smooth. Let caramel sauce cool to room temperature. Store in the refrigerator in a lidded container for up to 1 month.
   
   Makes about 1 cup