Recipes

For Caramel sauce:

Bring whipping cream to simmer in small heavy

saucepan.

Set aside.

Combine sugar and 3 tablespoons water in heavy medium saucepan.

Stir over medium heat until sugar dissolves.

Increase heat to high and boil without

stirring until caramel is deep amber color,

brushing down sides of pan with wet pastry

brush if suagr crystals form and occasionally

swirling pan, about 8 minutes.

Remove from heat and slowly add warm whipping

cream (mixture will bubble vigorously)

Return sauce to low heat and stir until

smooth.

Remove from heat and mix in butter.

(Can be prepared 3 days ahead. Cover and

refrigerate)