Caramel Velvet Sauce

1. 1

   Line a 10- by 15-inch pan with foil.

2. 2

   In a 10- to 12-inch nonstick frying pan over medium-high heat, shake sugar often until melted and amber-colored, 8 to 10 minutes.

3. 3

   Pour melted sugar onto foil. Let stand until hard, about 30 minutes. Peel off foil and break caramel into chunks.

4. 4

   With motor running, drop chunks into a food processor and whirl into a fine powder. Or whirl chunks in batches in a blender.

5. 5

   In a 6- to 8-quart pan, bring cream and caramel powder to a rolling boil, stirring (powder lumps, then melts). Serve warm or cool.

6. 6

   Nutritional analysis per tablespoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.