Yield: 1 qt./1 L

Method

Step 1

In a saucepan combine the sugar and invert sugar (corn syrup, glucose) with just enough water to moisten the sugar
Heat the mixture and stir to dissolve the sugar
When the sugar dissolves, continue heating and swirl the pan occasionally to ensure even cooking

Step 2

When the sugar has reached an amber color, remove it from the heat and whisk in the cream and butter
Hold the sauce warm for service, or cool and reheat as needed