This recipe is adapted from The Joy of Cooking.
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Ingredients
1 cup (200 g) granulated sugar
1/4 cup (60 ml) water
1 stick (115 g) butter, cut into 8 pieces
1/2 cup (120 ml) heavy cream
2 teaspoons (10 ml) vanilla extract
Pinchof salt
Directions
- Place sugar in a heavy saucepan. Pour water over top.
- Cook at medium-high heat, swirling gently to dissolve sugar. Do not stir.
- When sugar is completely dissolved, cover saucepan, increase heat to high, and boil for 2 minutes.
- Uncover, and continue to boil until syrup darkens to an amber color. Immediately remove from heat.
- Add butter and gently stir.
- Add cream, vanilla, and salt. Stir to combine.
This can be stored in the refrigerator for up to a month. The darker the syrup becomes, the more bitter the flavor will be.