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CARAMEL SAUCE
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| 1 c. | sugar |
| 1/4 c. | water |
| 2 Tblsp. | butter |
| 3/4 c. | heavy cream |
| 1 tsp. | vanilla ext. |
Combine sugar and water in a heavy sauce pot over med. heat until the sugar dissolves.
-Raise heat to med.-high and allow it to cook until it turns amber.
-Add the butter and wait for it to melt and stop sputtering.
-Remove pot from heat and stir in the heavy cream and butter. The mixture will bubble violently at first, but will calm down in seconds so it can be stirred to mix in the cream and vanilla in 5-10 seconds.
-Allow the sauce to cool completely and store in a tightly closed container in the refrigerator.
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