Place the sugar in a heavy-bottomed saucepan over medium heat, and stir in the corn syrup so that it coats the granules. Continue stirring until the sugar melts into a clear liquid, then, using a whisk, add the coconut milk 1/4 cup at a time, whisking quickly so that it incorporates and the sugar doesn’t begin to clump. (If it does clump, don’t panic. Just keep stirring over low heat until the sugar melts again, usually about five minutes, then continue with the next step).
When the coconut milk is completely incorporated and the mixture is smooth and has thickened into a syrup, remove from the heat and thoroughly whisk in the butter, then the prosecco and salt. Add the bay leaves and allow to cool completely before storing; the caramel will thicken further as it cools. Can be stored in the refrigerator for up to two weeks.
2 cups granulated sugar
2 tablespoons corn syrup
1 cup full-fat coconut milk
4 tablespoons butter (salted or unsalted)
2 tablespoons Prosecco
1 teaspoon Maldon salt
2 bay leaves
Makes about 1.5 cups
Note: Before measuring out the coconut milk, be sure to shake the can thoroughly to make sure that it is well-combined, as the cream will have separated.