½cupcreamwarmed (about 45-60 seconds in microwave)
3tablespoonsgood Rye WhiskeyI used Templeton
¼teaspoonpure vanilla extract
Flaked sea saltoptional, for garnish
In heavy bottomed saucepan (I used 3 quart saucepan; needs to hold at least 5 cup capacity), combine sugar, corn syrup, and water. Stir over medium heat until sugar dissolves and mixture begins to bubble.
Stop stirring. Continue to boil, untouched, until candy thermometer temperature reads 355 degrees and mixture is deep amber in color. If browning unevenly, swirl the pan a little to avoid scorching. Watch carefully at this stage as it is very easy to burn.
Remove from heat and gradually pour in heavy cream, whiskey, and vanilla, stirring constantly. Use caution; it will bubble up vigorously.
Stir until bubbling settles down and caramel is smooth.
Add butter and salt. Melt into sauce.
Allow mixture to cool partially before serving.
Pour over crepes (or ice cream) and garnish with flaked sea salt.