Yield: 8–10 servings
For the salted caramel sauce:
INGREDIENTS
1 cup granulated sugar4 tbsp. corn syrup8 oz. heavy cream1 stick (4 oz.) unsalted butter, cut up1 tsp. salt1 tsp. vanillaPREPARATION
Place sugar and cornsaucepan and cook over medium heat, swirling the pan occasionally as the sugar melts. Cook until golden brown and at the edge of smoking, about 5 or 6 minutes. (The caramel can burn quickly, so don’t leave it unattended.) Very carefully and slowly, add cream to the caramelized sugar. It will bubble vigorously and quickly calm down. Add butter, salt, and vanilla, and whisk to incorporate. Set aside to cool to room temperature.