2 ounces cream cheese
1/4 cup whipping cream
3/4 cup sugar
6 tablespoons water
3 tablespoons unsalted butter -- cut into chunks
Mix cream cheese and cream in small bowl until smooth. Set aside.
Place sugar and water in heavy, medium saucepan over low heat, swirling pan
occasionally until sugar dissolves.
Increase heat and boil until syrup
turns a rich brown color.
Remove pan from heat. Stir in cream cheese
mixture - it will bubble vigorously.
Whisk in butter.
Use warm as a sauce or let cool to room temperature and use as a glaze or icing. (Caramel
sauce can be made 5 days ahead and refrigerated. Reheat, stirring over low heat, when using as a sauce).
Makes 3/4 cup.