This is a very easy (or you can say lazy) way of making caramel sauce. I actually tried, many times, the more classic way, using brown sugar, butter and cream. Somehow, I just couldn’t get the right color or the sauce just curdled. So this recipe is more practical and it tastes as good, if not better than the other one ! You can use as a dip for fruits or drizzle over cupcakes, coffee, ice cream, etc. Add some sea salt on top and you have salted caramel sauce!

Makes about 1 cup

• 8 ounces caramel candies
• 1/2 cup whipping cream

1. Unwrap and melt candies in a non-stick pot over a pan of simmering water
2. When candies are completely melted, add whipping cream
3. Remove pan of water and heat non-stick pot directly on stove on low heat (remember to wipe the bottom of the pot)
4. Stir constantly until smooth, be careful not to scorch
5. Serve warm or at room temperature, store remaining sauce in refrigerator for up to one week