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Caramel Ice Cream Sundaes

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  1. 1 cup light brown sugar
  2. 1/4 cup light corn syrup
  3. 1/4 cup heavy cream
  4. 2 tablespoons water
  5. 1 tablespoon unsalted butter
  6. 1 teaspoon pure vanilla extract
  7. 2 pints vanilla ice cream
  1. In a medium saucepan, combine the brown sugar, corn syrup and heavy cream and bring to a boil over moderate heat. Cook, stirring constantly, until slightly darkened and thickened, about 4 minutes. Add the water, butter and vanilla and stir until smooth. Serve warm over the vanilla ice cream.
Make Ahead The caramel sauce can be refrigerated for up to 1 week. Reheat on the stove before serving.
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