Schrafft's Authentic Caramel Sauce
1 1/2 cups ice water (if no candy thermometer)
2/3 cup sugar
2/3 cup packed dark brown sugar
1/8 teaspoon salt
1/2 cup light corn syrup
1/3 cup hot water
1/2 cup + 1/3 c. heavy cream
1/2 teaspoon vanilla
If you don't have a candy thermometer, put the ice water somewhere
you'll be able to grab it easily; you'll use it to test the
consistency of the sugar syrup. Butter the bottom and sides of a
heavy medium saucepan. Put the sugars and salt in the saucepan.
Scrape the corn syrup into the pan; rinse out the measuring cup with
the hot water and add it to the pan. Over medium-low heat, stirring
constantly, bring the mixture to a boil.
As soon as it boils, turn up the heat to medium-high, and cover the
saucepan tightly. Boil the mixture for 3 minutes and allow steam to
condense on the sides of the pan and wash down any sugar crystals it
finds there. Uncover the pan. Stirring often, cook the syrup until
it reaches a temperature of 290ºF on a candy thermometer, up to 30
minutes. If you don't have one, drop a little dollop of the syrup
into the ice water; at 290ºF it should separate into hard, brittle
threads. Take off the heat and cool for 3-4 minutes.
Gradually, in a thin, steady stream, add the 1/2 cup of heavy cream
to the syrup. If the syrup mixture stiffens, don't worry. As you
heat it with the cream, it will dissolve. Return the saucepan to the
heat. Cook the syrup to a temperature of 250ºF; a little syrup
dropped into the ice water will form a ball that is firm but
moldable with the fingers, and will stick to the teeth if you bite
it. (Be sure the ball has cooled before you try this.)
Once again, take the pan off the heat and cool it for several
minutes. Stir in the remaining 1/3 cup of cream. Stirring
constantly, bring the sauce to a rolling boil without covering the
pan. Take the pan off the heat the instant it reaches a full boil.
Cool for 1 minute, then stir in the vanilla. As the sauce cools,
stir it from time to time so it won't get lumpy. the sauce is best
served lukewarm. Store it in the refrigerator in a covered jar, and
reheat it by heating the opened jar in enough boiling water to come
halfway up its sides.
Makes about 1 1/2 cups.
Source of Recipe: Beat That!