Caramel Sauce

• 3/4 cup heavy cream
• 1 1/2 cups chewy caramel candies (page 182)

1. Heat the heavy cream in a saucepan over medium-high heat until it reaches a simmer
2. Add the Chewy Caramel Candies, stirring constantly until they have melted and combined with the cream.
3. Serve the sauce immediately, or keep it in an airtight container at room temperature for 1 week.
4. The caramel sauce should not harden when stored, but it will be easier to pour or spoon out if you reheat it.
5. To reheat, simmer a pot of water and place the container with the caramel in the water (make sure that the water goes only about three- quarters the way up the side of the container).
6. Heat it until the caramel liquefies.
7. If you are drizzling it on top of icing, allow the caramel to cool for 5 to 10 minutes before using.
8. Following are some ideas for incorporating Caramel Sauce into your cake and cupcake presentations:
9. For Dulce de Leche, drizzle Caramel Sauce over Vanilla Cake (page 115), topped with Caramel Buttercream (page 159).
10. For German Chocolate Cake, top Devils Food Cake (page 98) with Mocha Buttercream (page 158) and candied pecans and a drizzle of Caramel Sauce.
11. Add Caramel Sauce to the Sweet-and-Salty Cake (page 108) for extra decadence.
12. Spoon Caramel Sauce over slices of Devils Food Cake (page 98) topped with Chocolate Icing (page 148).
13. If you want to make caramel sauce but dont have the caramel candies already made, just make half the recipe for Chewy Caramel Candies, but double the amount of heavy cream and cook to only 240 F. Allow the sauce to cool in the pot to a usable temperature before serving or keeping in an airtight container.

heavy cream, chewy caramel

Taken from www.epicurious.com/recipes/food/views/caramel-sauce-388113 (may not work)