This recipe is simple in its ingredients, the most difficult part is making the caramel without burning the sugar. Or your fingers. While I was cooking the sugar, I burned my fingers pretty badly. Even I surprise myself sometimes at my failure to recognize that I'm boiling sugar, boiling means hot, hot means no touching! I'd say lesson learned but I'm sure it will happen again.
Sugar, water and corn syrup are combined in a saucepan. I used the smallest one I had just to prevent the sugar from spreading out too thinly and burning. I was skeptical that it only called for a total of 3 Tablespoons of liquid to 1 cup of sugar but it worked out just fine. Once the sugar turns a nice caramel color, we add the butter. I definitely recommend measuring the ingredients beforehand so you can just keep stirring as you add things.
From Joy the Baker's first cookbook
- 1 cup of sugar
- 2 Tablespoons of water
- 1 Tablespoon of light corn syrup
- 6 Tablespoons of butter, cut into pieces
- 1/2 cup of heavy cream
- Dash of vanilla
- In a small saucepan, heat the sugar, water and corn syrup. Stir continuously until the mixture turns an amber-caramel color.
- Remove the pan from heat and stir in the butter until it's melted. The mixture will still be hot so the butter will melt quickly and may splatter.
- Once the butter is melted, stir in the heavy cream. The caramel will become smooth but will thicken more as it cools. Add the vanilla last.
- You can serve immediately over ice cream but it might melt things quickly. Ideally, allow the mixture to cool. Store in a jar in the fridge.
- Reheat as needed and enjoy your ice cream!