CARAMEL SAUCE

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Caramel Sauce image

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

1 1/2 cups sugar
1/2 cup water
1 cup heavy cream
1/2 cup butter

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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