Caramel Sauce


  • 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 

  • 1

    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.

  • 2

    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.

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