- 16 cups sugar
- 2 cups light corn syrup
- 2 pounds butter, at room temperature
- 2 quarts heavy cream, at room temperature
In a heavy bottom saucepot, slowly cook down the sugar and corn syrup until it begins to brown, about 15 minutes. Once all the sugar has caramelized, slowly add in the heavy cream while whisking. Then add the butter and mix until completely incorporated. Store, covered, at room temperature.
Recipe courtesy of Robert Irvine's eat! Robert Irvine's nosh, All rights reserved 2012