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Caramel Sauce

Yield 1 1/2 cups


  • 2 cups whipping cream
  • 1/2 cup sugar

How to Make It

  1. Cook whipping cream in a heavy saucepan over medium heat until hot; reduce heat, and keep warm.

  2. Cook sugar in a heavy saucepan over medium heat, stirring constantly, 4 to 5 minutes until sugar melts and turns a deep-golden color.

  3. Add caramelized sugar to warm whipping cream in a slow, steady stream, whisking constantly. Cook over medium heat, whisking constantly, until smooth. Remove from heat; cool. (Mixture will thicken as it cools.)

  4. Note: Sauce may be stored in refrigerator up to 2 days. (It will be very thick.)

  5. To serve, cook over low heat, stirring often, until pouring consistency.