Caramel Sauce

Directions

1. 1
   Stir sugar and 1/2 cup water in heavy large saucepan over medium-low heat until sugar dissolves.
2. 2
   Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 12 minutes.
3. 3
   Remove from heat.
4. 4
   Whisk in butter.
5. 5
   Gradually add cream (mixture will bubble vigorously).
6. 6
   Stir over low heat until smooth.
7. 7
   Cool to lukewarm before serving.
8. 8
   (Can be made 2 days ahead.
9. 9
   Cover; chill.
10. 10
    Rewarm over low heat, stirring occasionally.)