Make this with or without the corn syrup–see chef’s note.
1 pound granulated sugar
- 1/3 cup water
- 1 tablespoon light corn syrup, optional
- ¾ cups heavy cream, coconut milk, or combination
- 1 ounce (2 tablespoons) butter
- dash sea salt
Place sugar, water in a sauce pot and bring to a boil; add the corn syrup if using. Cook until mixture becomes a golden amber color. Remove from heat and carefully add the cream; stir to combine; add the butter and salt; stir until completely melted and mixture is smooth.
Chef’s note: corn syrup is an invert sugar and will prevent the crystallization for those who don’t want to risk going without it. We do not use corn syrup if we can help it. It’s the principle of the thing!