Caramel Sauce

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.