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Creamy Caramel Sauce

  • TOTAL TIME: 15 MIN
  • SERVINGS: MAKES ABOUT 1 1/3 CUPS
  • FAST
  • MAKE-AHEAD
  1. 1 cup sugar
  2. 2 tablespoons water
  3. 1 cup heavy cream, scalded
  4. 1 teaspoon pure vanilla extract 
  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.