In a large glass measuring cup, microwave sugar, corn syrup and water for 4-5 minutes or until the mixture begins to boil and turns a light amber.
Remove from microwave, carefully add heavy cream, vanilla and butter. Mixture will rapidly bubble up. Stir to combine well. Optionally add a pinch of sea salt if desired.
Use immediately or store in the refrigerator until ready to use.
Reheat, microwaving in 30 second intervals and stirring well until desired temperature and consistency is reached.
Can be stored for several weeks or longer.
Notes
Makes roughly 3/4 cup.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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