Caramel Sauce 4 cups

Cook cream in heavy saucepan over medium heat, stirring occasionally, until almost boiling. Remove from heat; set aside. Sprinkle sugar in heavy saucepan; drizzle w water. Place over medium heat, and cook, shaking pan constantly, until sugar melts and turns light golden brown. Gradually add hot cream to sugar, stirring constantly. Cook over low heat, stirring constantly, until blended. Stir in butter. Makes 1 qt.

Heavy Cream 3c
Sugar 2c
Water 1T
Butter 0.25c unsalted