Ingredients
Scale
- 8 tbsp. top-quality unsalted butter
- 2 tbsp. light corn syrup
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ⅓ cup heavy cream
- 1 tsp. Drambuie (bourbon also works)
- 1 tsp. vanilla extract
- ½ tsp. fine salt
- ½ tsp. fresh lemon juice
Instructions
- Heat butter, corn syrup, and 1⁄4 cup water in a medium saucepan over medium-low heat, stirring constantly, until butter has melted.
- Stir in granulated sugar and brown sugar; scrape down sides of pan with a rubber spatula. Bring mixture to a boil over medium heat, without stirring. Cook until light brown and a candy thermometer inserted in sauce reads 245°, 6–8 minutes.
- Remove from heat; carefully add heavy cream, Drambuie, vanilla extract, salt, and lemon juice; stir to combine. Let sauce cool to room temperature. Serve over ice cream.
Nutrition
- Calories: 490.38 kcal
- Sugar: 55.85 g
- Sodium: 253.32 mg
- Fat: 30.4 g
- Saturated Fat: 19.16 g
- Trans Fat: 0.93 g
- Carbohydrates: 56.04 g
- Fiber: 0.0 g
- Protein: 0.66 g
- Cholesterol: 88.23 mg
