- 1 cup sugar
- 1 cup light corn syrup
- 1/2 cup heavy cream
- 3 Tbs. unsalted butter, cut into pieces
- 2 Tbs. Scotch whiskey (optional)
Add the corn syrup and cook until blended, stirring only as necessary. Exercise great caution, as the sugar is very hot. Use a long-handled wooden spoon and heavy pot holders to protect your hands.
Remove the pan from the heat and very carefully pour the cream into the hot syrup. Add the butter and stir until the butter melts, the cream is thoroughly incorporated and the sauce is smooth. Stir in the whiskey. Serve warm or at room temperature.
The sauce can be covered and refrigerated for up to 3 days. Reheat gently over medium heat. Makes about 2 cups.