Caramel Sauce

Serve this over ice cream, cheesecake or your choice. This recipe comes from Chef Patrick O'Connell from the Inn at Little Washington.

• Ready In: 20 mins
• Yields: 2 1/4 cups

Ingredients

• 1 1⁄2 cups sugar
• 1⁄2 cup water
• 1  cup heavy cream
• 1⁄2 cup butter

Directions

1. In a large saucepan, caramelize the sugar and water.
2. Remove from heat.
3. Heat the cream and slowly whisk into the caramel.
4. Be careful of rising steam.
5. Whisk in small pieces of softened butter.
6. Cool.
7. Makes 2 1/4 cups or approximately 8-10 serving portions.