Creamy Caramel Sauce

  • Total Time:
  • Servings: MAKES ABOUT 1 1/3 CUPS

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  • 1 cup sugar
  • 2 tablespoons water
  • 1 cup heavy cream, scalded
  • 1 teaspoon pure vanilla extract 

How to make this recipe

  1. In a medium saucepan, boil the sugar with the water over high heat, without stirring, until a cherrywood-colored caramel forms, about 10 minutes. Wash down the side of the pan as necessary with a wet pastry brush. Off the heat, carefully stir in the scalded cream. Let cool slightly, then stir in the vanilla. Serve warm.

Contributed By Published November 2002

458935 recipes/creamy-caramel-sauce-cullen 2013-12-06T23:21:44+00:00 Peggy Cullen fall|winter|recipe-rescue|american|desserts|sauces-and-condiments|10|fast|make-ahead november-2002,caramel sauce,making caramel,how to make caramel,peggy cullen,caramel dessert recipes,creamy-caramel-sauce-cullen 458935

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