Cinnamon-Caramel Sauce

• 2 cups sugar
• 1/2 cup water
• 2 teaspoons freshly ground cinnamon (preferably Mexican canela)
• 1 1/2 cups heavy cream

1. Combine the sugar and water in a heavy saucepan.
2. Cook over medium-low heat until the sugar dissolves.
3. Increase the heat to medium-high; boil without stirring until the syrup becomes a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan.
4. Remove from the heat.
5. Stir in the ground cinnamon until completely combined.
6. Gradually add the cream and stir over low heat until the sauce is smooth.
7. Remove from the heat and let stand until cool and pourable, about 30 minutes.
8. Store in a plastic squeeze bottle and use immediately or refrigerate for up to 1 month.

sugar, water, freshly ground cinnamon, heavy cream

Taken from www.epicurious.com/recipes/food/views/cinnamon-caramel-sauce-391852 (may not work)