Cinnamon-Caramel Sauce

1. 1

   Combine the sugar and water in a heavy saucepan.

2. 2

   Cook over medium-low heat until the sugar dissolves.

3. 3

   Increase the heat to medium-high; boil without stirring until the syrup becomes a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan.

4. 4

   Remove from the heat.

5. 5

   Stir in the ground cinnamon until completely combined.

6. 6

   Gradually add the cream and stir over low heat until the sauce is smooth.

7. 7

   Remove from the heat and let stand until cool and pourable, about 30 minutes.

8. 8

   Store in a plastic squeeze bottle and use immediately or refrigerate for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.