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Caramel Drizzle Sauce

Instructions

In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.

The sauce can be refrigerated until ready to use. Allow it to reach room temperature before drizzling it over the pie.

Yield: 3/4 cup



Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 cup heavy cream

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