Caramel Sauce

Food & Wine, 2006
Makes 1.5 cups

    1 1/2 cups sugar                                               
    2 tablespoons water                                            
    3/4 cup heavy cream                                            

TOTAL TIME: 15 MIN

This thick, gooey caramel sauce can be gently heated and used as a dip for apple wedges or banana slices—or even salty pretzel sticks.

In a medium saucepan, combine the sugar and water. Using a wet pastry brush, wash down the side of the saucepan to remove any sugar crystals. Cook over high heat until a medium-amber caramel forms, about 8 minutes. Remove from the heat and stir in the cream. Return to the heat and cook for 1 minute, stirring the caramel until smooth. Transfer the caramel to a bowl and let cool.

MAKE AHEAD The sauce can be refrigerated for up to 1 week.