My F&W
quick save (...)

Caramel Sauce

  • TOTAL TIME: 15 MIN plus chilling
  • SERVINGS: 1 1/4 cups
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  1. 4 tablespoons unsalted butter, softened
  2. 2 tablespoons granulated sugar
  3. 2 tablespoons light brown sugar
  4. 1/3 cup dark brown sugar
  5. 1/2 cup heavy cream
  6. 1/4 teaspoon pure vanilla extract
  7. 1/4 teaspoon salt
  1. In a medium saucepan, combine the butter with all three sugars and bring to a boil, stirring constantly. Cook over moderately high heat for 2 minutes, stirring constantly. Add the cream and boil for 2 minutes longer. Transfer the caramel sauce to a pitcher. Stir in the vanilla and salt and refrigerate until cold, at least 2 hours.
Make Ahead The caramel can be refrigerated for up to 1 week. Whisk to combine before serving. Serve With Pecan-Praline Cheesecake.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.