I ended up with extra this time, and am wondering how long I can reasonably store it in the refrigerator. By the way, I really like this recipe for quick caramel sauce for ice cream (from Cook's "The Dessert Bible"):
3 T unsalted butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
2/3 cup light corn syrup
(I add a 1/4 t salt as well)
Bring to rolling boil, stirring to melt sugar. Stir in 2/3 cup heavy cream, return to boil and remove from heat. Cool until thickened and slightly warm, 15-20 minutes. Make ~2 cups
What do you think? Thanks!