CARAMEL SAUCE
Serve this over ice cream, cheesecake or your choice. This recipe comes from Chef Patrick O'Connell from the Inn at Little Washington.
Provided by Bev I Am
Categories Sauces
Time 20m
Yield 2 1/4 cups
Number Of Ingredients 4
Steps:
- In a large saucepan, caramelize the sugar and water.
- Remove from heat.
- Heat the cream and slowly whisk into the caramel.
- Be careful of rising steam.
- Whisk in small pieces of softened butter.
- Cool.
- Makes 2 1/4 cups or approximately 8-10 serving portions.
Nutrition Facts : Calories 1242.6, Fat 80, SaturatedFat 50.3, Cholesterol 253.4, Sodium 403.3, Carbohydrate 136.3, Sugar 133.2, Protein 2.6
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