For the perfect consistency - thick but pourable - serve this sauce slightly warm.
- Yield: Makes 1 1/2 cups
Source: Martha Stewart Living, July/August 1999
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup packed dark-brown sugar
- 1/2 cup granulated sugar
- 3/4 cup light corn syrup
- 1/3 cup heavy cream
In a large skillet, melt butter over low heat. Add sugars and corn syrup. Raise heat, and bring mixture to a boil; cook about 2 minutes. Remove from heat; slowly stir in heavy cream. Allow to cool slightly, and serve (or store in an airtight container, refrigerated, up to 1 week, and warm before serving).