Creamy Caramel Sauce
- TOTAL TIME:
- SERVINGS: MAKES ABOUT 1 1/3 CUPS
- 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.