Caramel Sauce

Prepare all the ingredients.

In a skillet, bring the sugar and a bit of water.

Bring to a boiling point...

...in order to get a brown caramel.

When the caramel reached the color you want...

...dilute with the cold . NOTE: When diluting the caramel, the difference between cold cream and boiling caramel brings the cream to a very quick boil, and splashes might cause burns. Be careful !!!

Bring to a boil, whisking...

...in order to melt the caramel chunk that formed...

...and obtain a homogeneous sauce.

Pass through a or a small sieve .

Keep refrigerated until you serve it.

This sauce can be used cold or warm. If you want it warm, it will look fluid and you will have to keep it in a Bain Marie. If you serve it cold, it'll be more onctuous.