Topping: Shirley's Butter Cream Caramel Sauce

posted by Robyn_Osborn 07-22-102 9:26 AM

Shirley's Butter Cream Caramel Sauce

2 cups sugar
3/4 cup light corn syrup
1/8 teaspoon salt
1/4 cup butter
2 cups heavy cream (1 cup set aside)
1 teaspoon vanilla


Combine sugar, syrup, salt, butter, and 1 cup of cream in a large heavy sauce pan. Stir constantly until mixture comes to a full boil. Gradually add remaining cream so boiling doesn't stop. Continue stirring until the temp reaches 215, if you don't have a candy thermometer this will take about 5-7 minutes. The color of your mixture will turn a light brown, and begin to thicken. Remove from heat. Stir in vanilla extract and pour into several small jars or into a 1 quart jar.

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