Ginger-Caramel Dessert Sauce

Yield: 2 1/2 cups

2 cups sugar
1 1/2 cups boiling water
1/2 cup chopped nuts (your preference)
1/4 cup minced preserved ginger

In a heavy skillet melt sugar over medium-low heat, stirring constantly,
until it becomes a clear brown syrup, about 20 minutes; remove from heat.
Carefully stir in boiling water, nuts and ginger.
Return to heat. Cook, stirring constantly, until syrup is smooth again.
Cool. Pour into clean jars; cover tightly.
Store at room temperature. Will keep 5 to 6 months.
Serve over ice cream, cake or fruit.

Source: Woman's Day

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