Drizzle this luscious caramel sauce over ice cream, bread pudding, fresh fruit or pound cake.
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.