RECIPE

Creamy Caramel Sauce

• Recipe by Peggy Cullen

• Fast
• Make-Ahead

Ingredients

1. 1 cup sugar
2. 2 tablespoons water
3. 1 cup heavy cream, scalded
4. 1 teaspoon pure vanilla extract 

Directions

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.