Spoon this sauce over plain butter cakes to turn them into mouthwatering desserts.
from Cakes: 1,001 Classic Recipes From Around the World
1 cup granulated sugar
1/3 cup plus 1 tablespoon cold water
1 1/4 cups heavy cream
2 tablespoons butter
How to make it
Cook the sugar and water in a saucepan, stirring, over low heat until the sugar has dissolved. Continue cooking, without stirring, until deep golden brown.
Bring the cream to a boil in a separate saucepan. Remove the caramel from heat and stir in the cream. Return to medium heat for 3 minutes, beating constantly. Remove from the heat and add the butter. Serve warm. Yield: 2 cups.