Cinnamon Caramel Sauce

1. 1

   Place sugar and hot water in a heavy saucpan and stir with a wooden spoon to mix.

2. 2

   Cover and place on high heat and bring to a boil.

3. 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. 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. 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. 6

   Cool to room temperature before serving.

7. 7

   Refridgerate, covered, for up to 3 weeks. Warm up to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.