HOW TO MAKE CARAMEL SAUCE

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RECIPE:
Yields: About 2 cups (half recipe if you need less)
1 cup (200g) of sugar
1/2 cup (120mL) of light corn syrup
4 oz (115g) of salted butter, cubed
1 cup (240mL) of heavy cream, divided
1 tsp (5mL) of vanilla extract
1/2 tsp (6g) of salt

DIRECTIONS:
Put a sauce pan over high heat, cook the sugar, light corn syrup, salted butter, and three quarters of the cream. Give it a quick stir and then do not add any utensils to the pot. Then wait until the mixture bubbles up and turns a golden brown. Then, remove it from the heat and carefully swirl in the remaining of the cream, vanilla, and salt. Be careful with this step. This is very hot and it may splatter. Let the caramel cool slightly until it is thick enough to coat a spoon. And then add it to your heat safe container, and that’s it!