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Food & Wine Recipe

Creamy Caramel Sauce

Contributed by Peggy Cullen

TOTAL TIME: 15 MIN
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

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.

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