CARAMEL SAUCE

By stevek980

Ingredients

• SEE BELOW

Preparation

Step 1

mix 1 ½ c sugar with 1/3 c water in saucepan. Cook over low heat for 5-10 minutes until sugar is dissolved. Do not stir. Increase heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees on a candy thermometer) about 5-7 minutes, gently swirling the pan to stir mixture. Watch carefully at the end as it will go from caramel to burnt very quickly. Turn off the heat. Stand back as it may splash, slowly add the cream and vanilla. Don’t worry the cream will bubble violently and the caramel with solidify. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce in smooth, about two minutes. Allow to cool to room temp, at least 4 hours, it will thicken as it sits.