Shelma’s Caramel Sauce
1 c. Sugar
2 Tbsp. Cream
1/2 c. Boiling Water
Place sugar in heavy pan and heat SLOWLY. Till melted and browned. STIR CONSTANTLY. Add boiling water slowly, stirring vigorously. Cook till syrupy and all of browned sugar has melted. Remove from heat and add cream. Serve hot or cold. If too thick once cold just add a little more cream.
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