- 1 cup whipping cream (35%)
- 1/2 cup packed light brown sugar
- 1/4 light corn syrup
- 1 tbsp. unsalted butter
- 1/4 tsp. salt
In heavy saucepan, combine cream, brown sugar, corn syrup, butter and salt. Heat over medium high heat, stirring, for 2 minutes or until sugar is dissolved and butter is melted.
Reducd heat to medium. Cook, stirring often, for 10 to 15 minutes or until thickened. Remove from heat. Stir until smooth and pour into a bowl. Let cool in bowl, stirring occasionally. Caramel will thicken further as it sits and cools.
Stir cooled caramel well and spread or spoon over cooled cupcakes.