My F&W
quick save (...)

Caramel Sauce

  • SERVINGS: MAKES 1/2 CUP
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE
  1. 1/2 cup heavy cream
  2. 1/2 cup sugar
  3. 2 tablespoons water
  4. 1 teaspoon pure vanilla extract
  1. In a small saucepan, heat the cream just until small bubbles appear around the edge. In a medium saucepan, cook the sugar with the water over high heat until the sugar is dissolved, washing down the side of the pan with a wet pastry brush. Continue cooking, without stirring, until a light honey-colored caramel forms, about 5 minutes. Remove from the heat and carefully stir in the scalded cream. Let cool for 1 minute, then stir in the vanilla. Serve warm.
Make Ahead The caramel sauce can be refrigerated in an airtight container for up to 1 week. Serve With Chocolate Soufflé Sundae
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.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    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.