Caramel Sauce: The Best Caramel Sauce Recipe from Cook'n

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	Caramel Sauce

Serves: 8

Yeild: 1 cup
Similar to its butterscotch cousin, this sauce is rich, gooey, and over-the-top. It’s fabulous when added to a smoothie, but it also makes a delectable companion to other frozen desserts. One of my favorite smoothies made with this sinfully rich sauce is Berries and Caramel Mania (see Ultimate Indulgences).

   1 1/4 cups sugar
   6 tablespoons cold water
   3/4 teaspoon cream of tartar
   3/4 cup heavy cream
   4 tablespoons (1/2 stick) unsalted butter, at room temperature and cut into 8 pieces
   3/4 teaspoon pure vanilla extract
   Dash of coarse salt

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Combine the sugar, water, and cream of tartar in a heavy medium saucepan over medium heat. Cook for 5 minutes, stirring occasionally with a wooden spoon to dissolve the sugar and brushing down the sugar on the sides of the pan to prevent it from crystallizing. Increase the heat to medium-high and bring the mixture to a boil. Continue boiling without stirring for 5 to 7 minutes, or until the mixture turns amber or pale golden in color, swirling the pan occasionally.

Remove the saucepan from the heat. Using a wire whisk with a long handle, gradually add the heavy cream (the mixture will boil rapidly) and stir until smooth. Add the butter and whisk until melted, then add the vanilla and salt; blend well. Allow the sauce to come to room temperature. When the Caramel Sauce is cool, transfer it to a covered container and refrigerate for up to 4 weeks.

From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

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