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Caramel Sauce

Caramel Sauce


  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 cup heavy whipping cream
  • 1/4 teaspoon vanilla


Put the sugar and water in a heavy saucepan over low heat.

Cover and cook for about 5 minutes, or until sugar dissolves.

Increase heat to medium-high and cook, stirring frequently, until the sugar turns a medium golden brown color, about 5 to 7 minutes.

Carefully and slowly add the cream and vanilla, using a long-handled wooden spoon to stir.

Simmer until the caramel dissolves and blends into the cream, about 2 minutes.

The sauce will be smooth slightly thickened.

Serve warm or cool.

Add a little more cream before serving if it's too thick.
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