In a medium saucepan, add water and corn syrup. Heat on medium-low and stir in the sugar. Stir until the sugar is all dissolved and the liquid is clear. Increase the heat to high and boil. DO NOT STIR, but you can swirl the pan occasionally. Cook until the mixture turns a deep golden brown, 5-8 minutes.
Immediately take the saucepan off the heat and whisk in the cream. Be careful as the mixture will bubble and rise up dramatically. Let the sauce cool. Top with a pinch of sea salt.
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|Serving Size: 1 Serving (206g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 206 (58%)|
|Amt Per Serving||% DV|
|Total Fat 22.8g||30 %|
|Saturated Fat 14.1g||71 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 88.9mg||27 %|
|Sodium 14067.7mg||485 %|
|Potassium 284mg||7 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 31g|
|Protein 5.1g||7 %|
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Calories per serving: 354
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