Caramel Sticky Bun
Sauce
KS Quotient
Easy: Modest list of ingredients. Easy preparation; make ahead, if desired.
Easy, but amazing, the combination of brown and granulated sugar, dark corn syrup, and heavy cream makes a very gooey, rich-tasting caramel sauce for sticky buns. And for convenience, it can be made well ahead and refrigerated until needed.
Yield: Enough for 12 large sticky buns
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1/3 cup dark corn syrup
½ cup heavy (whipping) cream
1/8 teaspoon salt
½ teaspoon vanilla extract
In a heavy 2-quart saucepan or pot, thoroughly stir together the granulated and brown sugars, corn syrup, cream, and salt. Bring to a boil over medium-high heat, stirring constantly. Adjust the heat so the mixture boils briskly. Carefully wipe any sugar from the pan sides using a pastry brush dipped in warm water (or use a damp paper towel). Briskly boil, gently stirring and scraping the pan bottom, for 3 minutes. Immediately remove the pan from the heat. Gently stir in the vanilla just until evenly incorporated. Set aside until cool and slightly thickened before using. Or, cover and refrigerate for up to 1 week. Bring back to room temperature before using; thin with a teaspoon of warm water if very thick.