- 2 tablespoons Butter unsalted
- 1/4 cup Water
- 1 cup Sugar
- 1 tablespoon agave syrup or corn syrup
- 1/2 cup heavy cream
- 1 1/2 teaspoons Salt crushed
Pour the water in a saucepan. Add sugar, and corn/agave syrup, stirring thoroughly until the mixture is fully incorporated.
Bring to a boil over high heat without stirring, swirling the ingredients occasionally.
Keep boiling until the ingredients reach an amber color.
Remove the saucepan from the heat, then carefully add the heavy cream to the mixture, pouring it in a slow steady stream while mixing constantly.
When used to top Belgian waffles, caramel sauce can make this dessert look and taste amazingly. Pictured is Dennis Wilkinson's great Bourbon Caramel Sauce recipe.
Before topping your Belgian waffles with this sauce, make sure to cool it down to room temperature!
Image Credits Dennis Wilkinson