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Caramel Cream Topping

1 cup granulated sugar
1 cup water
1/2 cup heavy cream
1/4 cup evaporated milk

1. In a 3-quart heavy sauce pan, combine sugar and water. Over high heat, bring to a rapid boil, stirring to dissolve sugar. Continue boiling, without stirring, until syrup is light caramel or honey colored (swirling pan near end of cooking period), about 10 to 12 minutes.
2. Remove pan from heat and place on a damp cloth to prevent slipping. Slowly wisk in cream and milk. Return to medium heat. Cook whisking constantly, until caramel dissolves and mixture thickens slightly, about 2 minutes. Cool to room temperature. Serve over ice cream, cake or fresh fruit. Can be stored covered in refrigerator for several weeks.

Makes about 1 cup.

Recipe provided courtesy of The Sugar Association, Inc.