Categories: Sauces
Ingredients
- 2 C. Sugar (regular old granulated white)
- 3 C. Cream
- 1 1/4 corn syrup
Directions
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In saucepan, cook sugar, corn syrup and 1 cup cream—to a soft ball.
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And another cup of cream—cook to soft ball.
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Add third cup of cream—bring just to a boil for sauce; soft ball for stiff caramels.
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If you want to eat your sauce at room temp but it gets too stiff, stir in more cream to desired dipping consistancy.