- 1 cup light brown sugar
- 1/4 cup light corn syrup
- 1/4 cup heavy cream
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
- 2 pints vanilla ice cream
- 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.
The caramel sauce can be refrigerated for up to 1 week. Reheat on the stove before serving.