Caramel Sauce – GFCFSF
Caramel Sauce - GFCFSF
Cook the sugar and water together over low heat until just dissolved. Add the margarine and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.
Cook's Note: This process can take awhile depending on the heat source. Keep an eye on it, if the caramel begins to smoke, you've burned it and you'll have to start over.
Once the mixture has turned a copper color, remove it from the heat and immediately add the cream, whisking in - the mixture will bubble rapidly and steam - be cautious as the sugar will be very hot.