YIELD: 2 CUPS OR ENOUGH TO COVER 1 (9-INCH) CHEESECAKE
1 tablespoon corn syrup
2 tablespoons water
¼ teaspoon salt
1 cup granulated sugar
¾ cup heavy cream, warmed to at least 100°F
1. In a heavy 2-quart saucepan over medium heat, combine the corn syrup, water, and salt. Stir with a spatula and cook for 1 minute, until the salt is dissolved and the corn syrup has melted.
2. Sprinkle the sugar into the saucepan, taking care to cover the bottom of the saucepan as evenly as possible. Do NOT stir. Cook, using a pastry brush dipped in water to lightly wash down the sides of the pot, for 3 to 4 minutes, until the mixture begins to caramelize. (Brushing the sides of the pan prevents the formation of sugar crystals.)
3. Once the mixture becomes a light amber color, immediately remove from the heat and add the warmed heavy cream to the saucepan. Stir with a heatproof rubber spatula, scraping the sides and bottom of the pot and making sure to fully incorporate the cream into the caramel, until the mixture is fully combined. Note: Be careful at this stage, as the caramel is extremely hot and the cream will bubble up and release very hot steam.
4. Transfer the caramel to a medium heatproof bowl. Set aside to cool to room temperature for 30 minutes; the caramel will thicken as it cools.
