Caramel Sauce

1. 1

   Melt the sugar in a heavy-bottomed 2 1/2-quart pot over high heat, cooking until sugar melts and turns a light amber color, about 3 minutes.

2. 2

   Watch carefully so that sugar does not burn.

3. 3

   Stir cream in slowly until the mixture is combined.

4. 4

   It will bubble up.

5. 5

   Remove from heat.

6. 6

   Stir in juice, adjusting to taste.

7. 7

   If sauce is not used immediately, cover and refrigerate.

8. 8

   This can be made up to 2 days ahead.

9. 9

   To serve, reheat and serve warm, not hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.