- 2 cups granulated sugar
- 1/2 cup water
- 1 tablespoon light corn syrup
- 1 cup heavy cream
How to Make It
Combine sugar, water, and corn syrup in a saucepan; bring to a boil over medium-high. (Do not stir.) Boil until deep amber in color (but not burned), 8 to 10 minutes. Remove from heat, and, using a long-handled whisk, carefully whisk in cream. (Mixture will bubble and steam vigorously.) Cool to room temperature, about 40 minutes. Store in refrigerator in an airtight container up to 3 weeks.