Caramel Sauce
Caramel Sauce:
1 c sugar
2 Tbs. water
2 Tbs. light corn syrup
8 Tbs. butter (room temperature)
1/2 c cream
In a skillet combine sugar, water and corn syrup on medium low heat and bring to a boil and cook until the mixture becomes a warm amber color (be careful, there is a fine line between amber and burnt). Remove from heat, slowly add cream, stirring it in (it will bubble up aggressively), then add butter. Return to low heat and stir until all the butter is incorporated. Heat before serving, drizzled over the bread pudding or ice cream.
2 Tbs. water
2 Tbs. light corn syrup
8 Tbs. butter (room temperature)
1/2 c cream
In a skillet combine sugar, water and corn syrup on medium low heat and bring to a boil and cook until the mixture becomes a warm amber color (be careful, there is a fine line between amber and burnt). Remove from heat, slowly add cream, stirring it in (it will bubble up aggressively), then add butter. Return to low heat and stir until all the butter is incorporated. Heat before serving, drizzled over the bread pudding or ice cream.