Gluten Free Caramel Sauce

- 2 cups sugar (500 mL)
- 1/2 cup water (125 mL)
- 1 cup whipping cream (250 mL)
- 3 Tbsp canola margarine (45 mL)
- 1 tsp vanilla (5 mL)
1. Combine sugar and water in large saucepan.
2. Place over high heat and bring to a boil. Stir only long enough to dissolve the sugar. Allow the mixture to boil, brushing down the sides of the pan with water (to prevent sugar from crystallizing in the sugar/water mixture). Cook the syrup to a dark amber colour.
3. Remove the syrup from the heat and carefully pour whipping cream into the mixture, as it will foam up and splatter.
4. Stir thoroughly and continue to cook over medium heat for about 1 minute until the mixture reaches sauce consistency.
5. Stir in the canola margarine and vanilla.
6. Let cool to room temperature.
7. Sauce can be refrigerated in an air tight container for 5 days.

Nutritional Analysis