Caramel Sauce

Prepare the caramel sauce the day before if possible, to allow it to cool down and thicken up.  When prepared correctly, this sauce is delightfully RICH!

Yield: Enough for 24 cupcakes
Prep Time: 15 minutes

INGREDIENTS:

1/4 cup water plus two tablespoons water
1 1/2 cups granulated sugar
6 tablespoons salted butter
1 cup heavy cream

Have all of your ingredients within reach and ready to add when needed.

1.  Pour water into a 3 quart saucepan, add the sugar, and heat to boiling, while constantly whisking to dissolve the sugar.

2.  When the mixture reaches a boil, stop whisking and allow the mixture to boil.  Carefully swirl the pan occasionally until the mixture turns a dark amber color.  The caramel color change will come up through the mixture along the sides of the pan.  So it is important to carefully swirl the mixture in order to integrate the color. 

3.  Once the mixture turns a dark amber color, immediately add the butter and whisk until the butter has completely melted.

4.  Remove the pan from the heat and carefully pour in the heavy cream, immediately whisking to combine the ingredients.  Be mindful here as the mixture will bubble vigorously.  Continue to whisk the mixture until it is smooth.

5.  Allow the caramel sauce to cool 10 -15 minutes before pouring it into a thick glass jar.  When no longer warm to the touch, refrigerate the caramel sauce for later use.