- 1 cup whipping cream
- 1/2 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1 Tbs unsalted butter
- 1/4 tsp salt
- In a heavy saucepan, combine all ingredients. Heat over medium-high heat, stirring, for 2 minutes or until sugar is dissolved and butter is melted.
- Reduce heat to medium and cook, stirring often, for 10-15 minutes or until thickened. Remove from heat and pour into a bowl to cool.
- Stir cooled caramel well and spread or spoon over cupcakes. The caramel will thicken as it cools.