One of the more interesting things about this type of sauce is that heating it to a higher temperature than soft ball stage (235 degrees F) to perhaps 245 degrees F will turn the sauce into a soft caramel candy. And once you have cut pieces of soft caramel candy you might even decide to coat them with chocolate.
I know you will enjoy the sauce or the candy. Have fun!
Ingredients:
1/2 cup of brown sugar
1/4 cup of white sugar
1/4 cup of Karo® Light Corn Syrup
4 tablespoons of butter
1/4 teaspoon of Kosher salt
1/2 cup of heavy cream
1 teaspoon of pure vanilla extract
1 or 2 tablespoons of the liquor of your choice (optional)
Directions:
Combine the brown sugar, white sugar, corn syrup, butter and salt in a one quart heavy bottom stainless steel or copper saucepan.
Stir until well mixed, then bring the mixture to a boil over low to medium low heat without stirring.
Boil until the temperature is 235 degrees F. Use an instant read or a candy/frying thermometer.
Remove the sauce from the heat and immediately stir in the cream.
Return the saucepan to the heat and again heat without stirring until the temperature is 235 degrees F.
Remove the saucepan from the heat and stir in the vanilla and (optional) liquor.
Pour the sauce into an 8 ounce canning jar slowly, allowing any bubbles to break, then put on the lid insert and screw on the lid. If you have a bit of extra sauce left in the saucepan you can scoop it out with a spoon and let it cool and sample what you have made. You will be pleased.
Once the sauce has cooled to room temperature, store it in the refrigerator.
The sauce is pourable when it is warm and thicker when it is cold.
Remove the jar lid/insert and microwave the sauce for 30 seconds if you want a warm sauce. Otherwise you can use a spoon to get what you want.
Pour or spoon the sauce over ice cream or pound cake or even fruit like peeled pears.
Enjoy!