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Ruhlman�s Caramel Sauce




Source of Recipe


Ruhlman�s Twenty by Michael Ruhlman


Recipe Introduction


Simple, delicious caramel. Perfect for topping ice cream and angel food cake. I�ve never had much luck with caramel, but Michael suggests adding a little water to the sugar and is very clear with the instructions � I had a success on my very first try!


List of Ingredients




1 c. sugar
3 T. water
1 c. heavy cream, warmed in a microwave


Recipe



In a small, heavy sauce pan [I used a 1 quart pan � 1 1/2 would be perfect, I think] over medium heat cook the sugar and water without stirring. When the sugar has dissolved and is starting to slightly brown, begin gently stirring with a heatproof spoon until it turns amber. This will take anywhere from 5 to 10 minutes. VERY carefully begin to add the cream. It will bubble up rather alarmingly, so go slowly to make sure that it doesn�t boil over and doesn�t splash you. Stir to mix completely and cool. You can use right away or keep it refrigerated up to 2 weeks.

Makes about 1 3/4 cups.