Caramel Sauce

Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm before serving.

• 1 cup sugar
• 1/4 cup water
• 2 tablespoons light corn syrup
• 1/2 cups whipping cream
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces
• 1/4 cup crème fraîche or sour cream
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

1. Stir sugar, 1/4 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves.
2. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
3. Remove from heat.
4. Whisk in 1/2 cup cream, butter, and then crème fraîche (mixture will bubble).
5. Stir in vanilla and salt.