Caramel Sauce

If I had known making caramel sauce was this easy I would be 5 times heavier. This tasted great with vanilla ice cream served over apple cake. It got reallr firm when it cooled on the ice cream, but was so good to bite into and it stuck in your teeth. You have to work quick and have the ingredients on hand so that they are ready to go.

Caramel Sauce

1 c sugar

6 Tbls butter (I used salted)

1/2 c heavy whipping cream

In a 2 or 3 quart saucepan, heat the sugar on high. It will start to look like it is getting dry and crumbly. Continue to whisk until it is all melted and is amber in color. Be careful, this is really hot.

Add the butter and stir until melted. This will bubble up alot and needs to be stirred briskly. Note:It is necessary to use a 2 or 3 quart saucepan so it will not bubble out of the pan.

Remove from the heat and add the heavy cream. Again, it will bubble. Stir until smooth.

Let cool in the pan for about 15 min. Pour into a glass container and cool to room temperature before refrigerating.

This may be stored for up to 2 weeks in the refrigerator. Warm before serving.