DIVINE CARAMEL SAUCE
Steps:
- In 2-quart saucepan, over med-med high heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally. It will begin to get a bit darker in color. (At this point you can choose to let it go farther for a few more mins to get a nice depth, I would say no more than 8 mins). Stir in whipping cream; heat to boiling. Remove from heat and let it sit in the pot or heat proof bowl. Allow to cool about 30 minutes. Serve warm. Caramel will be on the thin side when still warm. For thicker sauce: refrigerate overnight, give it a good stir and use as you wish. Store covered in refrigerator up to 2 months.
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