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Carmel Sauce



  • 1 cup of sugar
  • 6 tbl. water
  • 2 tsp. cream of tartar
  • 1/2 cup of whipping cream
  • 1/4 cup (1/2 stick) unsalted butter


Cook sugar, water and cream of tartar in saucepan over medium heat stirring until sugar is disolved. Increase heat to medium high and cook without stiring until syrup turns deep golden brown, swirling the pan occasionally.

Remove from heat, gradually add cream (will bubbble furiously) and stir until smooth. Add butter and whisk until blended.

Cool-cover and refrigerate. Heat before serving.