Vietnamese Cinnamon Caramel Sauce

Adapted by
January 2011
Yield: 1 Quart


1 cup light corn syrup
½ cup water
1 pint sugar
2½ cups heavy cream
2 tablespoons unsalted butter
1 tablespoon salt
½ ounce whole cinnamon stick


Combine the corn syrup, water, and sugar in a heavy sauce pan. Cook until mixture reaches a deep brown color. In a separate pot, scald the heavy cream, butter, salt, and cinnamon. In three batches, add the cream mixture to the sugar mixture while whisking constantly. Adjust consistency by adding additional heavy cream. Serve over vanilla soft serve ice cream.