Cinnamon Caramel Sauce

Recipe by Steven Raichlen's book Indoor Grilling. Cook time does not include cool down time.

• Ready In: 15 mins
• Yields: 1 1/2 cups

Ingredients

• 3⁄4 cup sugar
• 3  tablespoons hot water
• 2⁄3 cup heavy whipping cream
• 1⁄2 teaspoon ground cinnamon

Directions

1. Place sugar and hot water in a heavy saucpan and stir with a wooden spoon to mix.
2. Cover and place on high heat and bring to a boil.
3. Boil until clear, about 1 minute. Using a natural bristle pastry brush (dipped in cold water) wash any sugar crystals down from the side of the pan.
4. Uncover saucepan and let cook until thick and deep golden brown, about 5-8 minutes. Do not stir while cooking. Shake pan gently if needed to cook sugar evenly.
5. Remove pan from heat and add cream and cinnamon. Stand back- it will bubble and hiss. Return pan to heat and simmer until thick and creamy, about 3 minutes, stirring with a wooden spoon.
6. Cool to room temperature before serving.
7. Refridgerate, covered, for up to 3 weeks. Warm up to room temperature before serving.