Caramel Sauce

By Claude

Used for ice cream topping over brownies or whatever.

Ingredients

• 1/2 cup sugar
• 1/8 teaspoon cream of tartar
• 2 tablespoons heavy cream
• 2 tablespoons butter - into small pieces
• 2 tablespoons water
• 1/2 teaspoon of salt

Details

Servings 4
Preparation time 5mins
Cooking time 15mins

Preparation

Step 1

Use a small sauce pan with tall sides, cream will bubble up when added.

In a small sauce pan bring 2 tablespoons of water and sugar to a boil over medium heat. Stir until sugar dissolves then stop stirring.

Increase heat to medium-high and cook without stirring but swirling pan to brown sugar evenly until the sugar turns a deep amber (5-8 minutes). OK, you may have to stir a (little) to get browning even.

When color is light brown lower the heat for more control. Keep swirling the pan to get deep golden brown color.

Once brown, remove from heat.

Carefully stir in cream of tartar and butter.

Next add the heavy cream - mixture will bubble vigorously and salt.
Whisk to combine ingredients.

Let cool in pan and then drizzle caramel sauce over desserts.