Caramel Sauce.

This caramel sauce is fantastic on cheesecake, ice cream, or anything that will sit still!

Caramel Sauce

1 cup sugar
3/4 cup water
1 cup heavy cream

In a medium saucepan, combine the sugar & water and stir over medium heat, dissolving the sugar and bringing the mixture to a boil. Continue to cook, stirring and occasionally swirling the pan and brushing down the sides of the pan with a wet pastry brush. Cook for about 10 minutes, or until the mixture turns a deep caramel color.

Remove the pan from the heat. Slowly add the cream and whisk to combine. Return the sauce to low heat, stirring until the sauce becomes smooth. (The syrup will probably turn into a large clump when the cold cream hits it, but just keep whisking and cooking on low and it will melt back into a sauce.)

Keeps for up to 2 weeks.