Quick Caramel Sauce
Top cakes and ice cream with this delicious and quick caramel sauce.
Recipe Summary test
Keep an eye on the pan: Just before the syrup turns medium amber, remove it from the heat (it will continue to cook for a few seconds). Once cooled, sauce can be refrigerated in an airtight container up to 3 weeks. Reheat in a saucepan or the microwave; stir in 1 tablespoon heavy cream.