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| The caramel can be stored at room temperature for up to three days, or refrigerated for three |
| months. To reheat, microwave on high for about |
| 1 minute, stirring twice, or else put it in a bowl over simmering water, stirring occasionally, for 7 |
| Yields 1 cup, enough for two cheesecakes. |
| 1/2 cup heavy cream, heated |
| 2 Tbs. unsalted butter, softened |
| In a heavy 4-quart or larger saucepan, preferably nonstick, stir together the sugar, corn syrup, and |
| water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves |
| and the syrup is bubbling, about 5 min. Stop stirring and allow it to boil undisturbed |
| until it turns a deep amber (380°F). Immediately remove it from the heat and slowly and carefully |
| pour the hot cream into the caramel. It will bubble up furiously. |
| Using a high-temperature, heat-resistant rubber spatula, or a wooden spoon, stir the mixture until |
| smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the |
| pan to the heat and stir until they dissolve. Stir in the butter. The mixture will be streaky but will |
| become uniform after cooking slightly and stirring. Allow to cool for 3 minutes and then gently stir |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated