|heavy cream, hot (see Variation)|
|unsalted butter (65° to 75°F/19° to 23°C)|
|pure vanilla extract||.||.|
Have ready a
In a medium heavy saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until all of the sugar is moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and let the mixture boil undisturbed until it turns a deep amber (360°F/180°C, or a few degrees lower because the temperature will continue to rise).
Remove the mixture from the heat and as soon as it reaches temperature, slowly and carefully pour the hot cream into the caramel. It will bubble up furiously. Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return the pan to very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel is fully dissolved.
Remove it from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky but will become uniform in color once cooled and stirred. Pour the caramel into the prepared glass measure and let it cool for 3 minutes. Gently stir in the vanilla and let the caramel cool until no longer warm to the touch, stirring gently three or four times.
The glaze keeps covered for up to 3 days at room temperature and for at least 3 months refrigerated.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.