Rob’s Famous Caramel Sauce
Place 1 1/4 cups (300 mL) granulated sugar and 2 tbsp (30 mL) water in a medium heavy-bottomed saucepan. Set over medium-high heat. Bring to a boil, swirling pan occasionally, until sugar mixture turns amber. This will take 5 to 8 minutes. Watch closely as it takes on colour. Then remove from heat. Carefully and very gradually stir in 2 cups (500 mL) whipping cream. Mixture will bubble up. Stir in 2 tbsp (30 mL) unsalted butter. Don’t worry if sauce is thin; it will thicken as it sits. Sauce will keep well, covered and refrigerated, up to 5 days. Reheat, stirring often, in a saucepan over low heat or in the microwave on medium until pourable.