Caramel Cream Topping

Serve this luscious caramel cream topping over ice cream, cake or fresh fruit such as peaches or nectarines.

Recipe Ingredients:

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

Cooking Directions:

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 whisk 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. Can be stored covered in refrigerator for several weeks.

Makes about 1 cup.

Recipe provided courtesy of The Sugar Association, Inc.