© Frances Janisch
Active Time
N/A
Total Time
15 MIN
Yield
Serves : Makes 2 1/2 cups

F&W's Grace Parisi experiments with ever-versatile caramel in making this sticky sauce.    Ice-Cream Sundaes  
Dessert Tips from F&W Editors  

How to Make It

Step

In a heavy saucepan, combine the sugar, corn syrup, water and salt and cook to dissolve the sugar. Add the cream and simmer, stirring, until thickened, 10 minutes. Add the whisky and vanilla and simmer over low heat for 2 minutes. Let cool, then transfer to jars.

Make Ahead

The sauce can be refrigerated for up to 3 months.

You May Like