In search of a delicious yet simple topping for a finishing touch on a dessert? This classic caramel sauce can be used in a variety of ways. Drizzle some on your ice cream for that extra flavour, pour some onto pie crust before adding the filling for an unsuspecting bittersweet taste, or do as I did and bake a sumptuous caramel apple cake (pictured below). I will publish the caramel apple cake recipe shortly for you to find out how to use the sauce as an important component.
Source: Baked Explorations
Yields 2 cups
1 1/2 cups sugar
1/4 cup corn syrup
1/2 cup (1 stick) butter, softened, cut into 1/2-inch cubes
1 1/2 cups heavy cream
1) Stir the sugar, corn syrup and 1/2 cup water in a medium saucepan.
2) Cook over medium-high heat and stir until sugar dissolves.
3) Stop stirring and increase heat to high. Let the mixture come to a boil.
4) Remove saucepan from heat when the mixture turns a rich caramel colour (candy thermometer reaches 300F).
5) Add the butter and cream. Stir until incorporated.
Store the caramel sauce in the fridge for up to 1 week. Let it come to room temperature before using.