2 qt. heavy saucepan
14.5 ounces sugar
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
1 cup water
1 cup heavy cream
Combine sugar, light corn syrup, cream of tartar and water in the saucepan over high heat and give it a stir. Allow the sugar to dissolve.
When the sugar has dissolved, reach for your candy thermometer and apply as the manufacture suggests. Pretty soon the mixture will reach a boil and the temperature will start increasing.
Turn the heat down to medium once you hit 230 degrees F and in about five minutes, you’ll get close to 300 degrees F. That’s when you can give it a stir.
Once you get to 340 degrees F, turn the heat off and remove the thermometer (be careful, it’ll be hot).
Pour in the heavy cream (stand back because it’ll bubble). Just wait. It’s just the moisture cooking out of the cream. As soon as you can safely approach the cooktop again, return the heat to medium and continue cooking for three minutes.
Remove from heat and let it cool thoroughly before containment. In the fridge it will last about a month.