Caramel Sauce

3/4 Cup / 180 ml Brown Sugar
3/4 Cup / 180 ml White Sugar
1/3 Cup / 80 ml Butter
1/2 Cup / 125 ml Light Corn Syrup
2/3 Cup / 160 ml Heavy Whipping Cream
2 teas. / 10 ml Watkins Caramel Extract

In large, heavy 2-quart / 2-litre saucepan, combine sugars, butter, and corn syrup. Cook over medium heat, stirring occasionally, until mixtures comes to a full boil and sugar is completely dissolved (5 to 8 minutes). (Check to make sure sugar is completely dissolved by dropping a small drop in cold water and checking to make sure it is no longer grainy.) Remove from heat and cool 5 minutes. Stir in whipping cream and Caramel Flavor. Serve warm or keep refrigerated. Makes 2-1/4 Cups / 560 ml. 2 Tbsp. / 30 ml per serving.

For Butter Pecan Sauce:
Prepare sauce as per above recipe but instead of Caramel Flavor add 2 teas. / 10 ml Watkins Butter Pecan Extract and 1/2 Cup / 125 ml Toasted Pecans. Makes 2 3/4 Cups / 690 ml.

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