A basic caramel sauce you can use with brownie sundae’s.
yield 1 1/3 cups
3/4 cup granulated sugar
1/2 cup water
1/4 cup light corn syrup
3/4 cup whipping cream
Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan.
Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until mixture turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
Remove from heat. Carefully add cream (you may want to stand back — mixture will bubble vigorously).
Stir sauce over low heat until any caramel bits dissolve and sauce is smooth.
Let cool to room temperature then put in refrigerator. It will take the caramel sauce several hours in the refrigerator before it sets all the way.