Cinnamon-Caramel Sauce
Recipe information
Yield
makes 1 1/2 cups
Ingredients
2 cups sugar
1/2 cup water
2 teaspoons freshly ground cinnamon (preferably Mexican canela)
1 1/2 cups heavy cream
Preparation
Step 1
Combine the sugar and water in a heavy saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high; boil without stirring until the syrup becomes a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan. Remove from the heat. Stir in the ground cinnamon until completely combined. Gradually add the cream and stir over low heat until the sauce is smooth. Remove from the heat and let stand until cool and pourable, about 30 minutes.
Step 2
Store in a plastic squeeze bottle and use immediately or refrigerate for up to 1 month.
Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.
