Ingredients:

  • 1 cup dark brown sugar, packed
  • 1/2 cup unsalted butter (1 stick)
  • 2 tablespoons golden syrup (or light corn syrup)
  • 1/2 cup heavy cream (35% fat), warmed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt

Instructions:

  1. In a heavy-bottomed medium saucepan, combine the dark brown sugar, unsalted butter, golden syrup, and salt. Set over medium heat.
  2. Stir constantly until the butter is melted and the sugar is dissolved. Bring the mixture to a rapid boil. Allow it to boil vigorously, without stirring, for approximately 8 to 10 minutes, or until the mixture reaches a deep burnished mahogany color and smells distinctly toasted.
  3. Immediately remove the pan from the heat. Carefully and slowly pour the warm heavy cream into the hot sugar mixture while continuously whisking vigorously. The sauce will bubble aggressively; continue whisking until the mixture is smooth and fully emulsified. Stir in the vanilla extract.
  4. Allow the sauce to cool slightly before serving. It will thicken considerably as it cools. Store leftovers in an airtight container in the refrigerator for up to two weeks.