Classic Caramel Sauce

NOTE: This smooth, silky sauce is a great match with maple walnut, butter pecan, vanilla, or any banana ice cream. This recipe makes about one and three-quarters cups.

INSTRUCTIONS:

1. Place sugar and ¹/₂ cup water in medium, heavy-bottomed saucepan. Turn heat to medium-low and stir often until sugar dissolves. Increase heat to high and cook, without stirring but swirling pan occasionally (see figure 38), until caramel is uniformly golden amber color, 8 to 10 minutes.

2. Put on oven mitts to protect hands. Remove pan from heat and slowly whisk in cream a few tablespoons at a time, making sure to keep bubbling caramel away from arms. Stir until smooth. Sauce thickens as it cools. Serve warm or at room temperature. Sauce may be refrigerated in airtight container for several weeks. Reheat sauce in microwave or double boiler before using.