Ingredients:
3 c. Granulated Sugar
1 c. Water
2 c. Heavy Whipping Cream
Instructions:
Combine the sugar and water in a heavy-bottomed saucepan.
Dissolve the sugar in the water over low heat. Increase
the heat to high and cook until the caramel is a golden
amber color. Remove the caramel from the heat and slowly
whisk in the cream, a few tablspoons at a time. Be very
careful, as the mixture will bubble as you add the cream.
Note:
Serve the sauce warm or refrigerate for later use. This
will keep for several weeks in the refrigerator. To reheat,
warm over a double boiler. Makes 4 cups.
