Drizzle this luscious caramel sauce over
ice cream, bread pudding, fresh fruit or pound cake.
Caramel Sauce
2 cups granulated sugar
1 teaspoon cream of tartar
2/3 cup water
1 1/3 cups heavy cream
- Combine sugar, water and cream of tartar
in a medium-sized heavy saucepan, dissolving sugar in liquid
over medium-low heat. When dissolved, increase temperature to
medium-high and cook stirring occasionally with a wooden spoon
until caramel has reached a golden to amber brown color.
- Immediately remove pan from heat and slowly
whisk the heavy cream into caramel in a small, but steady stream,
whisking constantly but gently and carefully.
- Return pan to medium heat and bring to
a boil, cook, stirring constantly, about 2 to 3 minutes or until
sauce is thickened and smooth. Cool to room temperature before
storing in refrigerator.
Makes 2 cups.
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