Serves: 8
Total Calories: 238

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

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.

Nutritional Facts:

Serves: 8
Total Calories: 238
Calories from Fat: 125

More Recipes from the Cook'n Sinful Smoothies Cookbook:
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German Chocolate Sauce
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