Caramel Sauce

Name: Caramel Sauce
Yield: 1.5 cups
Cuisine: African
Ingredients: 1 1/2 c sugar; 2 Tbsp water; 3/4 c heavy cream

This thick, gooey caramel sauce can be gently heated and used as a dip for apple wedges or banana slices—or even salty pretzel sticks.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

1.5 cups

Method:

Stove Top

Ingredients

In a medium saucepan, combine the sugar and water. Using a wet pastry brush, wash down the side of the saucepan to remove any sugar crystals. Cook over high heat until a medium-amber caramel forms, about 8 minutes. Remove from the heat and stir in the cream. Return to the heat and cook for 1 minute, stirring the caramel until smooth. Transfer the caramel to a bowl and let cool.
MAKE AHEAD The sauce can be refrigerated for up to 1 week. SERVE WITH Chilled Grapefruit-Caramel Meringue Pie