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• Melt the butter in a heavy saucepan over medium-high heat.

• Whisk in the brown sugar, stirring constantly until the sugar boils.

• Slowly pour in the whipping cream.

• Bring the mixture back to a boil, whisking until the sugar granules dissolve. Reduce the heat to medium-low, stirring frequently, until the caramel is reduced to a thick syrup.

2 Tbsp. unsalted butter
½ cup packed light brown sugar
1 cup heavy whipping cream

This article appears in Nov 1-30, 2011.

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