Ingredients:

3 cups of sugar
1 cup of cold water
2 cups of heavy cream (room temperature)

Preparation:

1. In a medium-size saucepan at medium-low heat, combine the water and sugar.
2. Stir water and sugar occasionally until sugar dissolves (around 3 minutes). Make sure the sugar doesn’t stick to the sides of the pan.
3. Increase heat to high and boil without stirring until the mixture becomes a deep amber/golden color (about 15 minutes).
4. To keep the sauce from becoming coarse, dip a pastry brush in cold water and brush the sides of the pan.
5. Swirl the sauce for even color.
6. Once it reaches the amber/golden color, remove from the heat and slowly add the heavy cream and whisk constantly. The sauce will start to bubble vigorously.
7. Once the cream has been incorporated, return the pan to medium-low heat and stir until the sauce is smooth.
8. Remove it from the heat and let it cool to room temperature before refrigerating.
9. You can keep in the refrigerator for up to 1 month.

Tips:

1. Wear oven mitts just in case your sauce sprinkles while mixing it with the heavy cream.
2. Use masking tape as a label to put either your expiration date or date made/baked on your container. That way you don’t have to guess if it’s still safe to eat later on. 😉

Enjoy, Bon Appétit, Buen Provecho!                                                            EdibleReflections.com