Quick Caramel Sauce
n a small heavy saucepan, combine , , and until sugar dissolves. Place over medium heat, without stirring (you can swirl the pan if you like), until it turns, stirring with wooden spoon or heat-resistant rubber spatula until bubbles subside, and return to heat until it reaches 225°F on a candy thermometer. Transfer to a heatproof container and cool. Keeps two weeks, refrigerated.