Warm caramel sauce

1 servings

Ingredients

Quantity Ingredient
¾ cup Sugar
2 tablespoons Sugar
3 tablespoons Cold water
2 cups Heavy cream
1 teaspoon Vanilla extract
1½ teaspoon Unsalted butter -- cold

Directions

Combine the sugar and cold water in a small, heavy saucepan over medium heat. Cook to dissolve the sugar, stirring, and brushing down any crystals on the the sides of the pan with a brush dipped in hot water. Raise the heat and bring the syrup to a boil. Boil, without stirring, until the mixture caramelizes to a medium dark amber color, 5 to 10 minutes; the timing can vary. Remove the pan from the heat and gradually add the cream. Take care; the mixture will bubble up violently. Return the sauce to medium heat and boil gently until thickened and smooth, 5 to 6 minutes. Remove from the heat. Stir in the vanilla; swirl in the butter. Rewarm the sauce before serving.

This sauce will keep, refrigerated, for 3 weeks.

Recipe By : Classic Home Desserts From: Meg Antczak Date: 10-12-95 (23:03) (159) Fido: Cooking

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