This is a simple and versatile caramel sauce. Use on ice cream, pastries or as a dip for fruits. A key step is that once the sugars have dissolved and the caramel sauce starts to boil, do not stir. Swirl the pan gently to mix but stirring causes the caramel to break . The sauce is soft at room temperature or warm to make a drizzling consistency
Prep and Cook: Under 30 minutes
Makes 1 1/2 cups
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