My F&W
quick save (...)

Warm Caramel Sauce

  • SERVINGS: MAKES ABOUT 2 CUPS
  • FAST
  • MAKE-AHEAD
  1. 1 cup sugar
  2. 1 cup hot water
  3. 1 stick (4 ounces) unsalted butter, cut into tablespoons
  4. 1/4 cup rum
  5. 3 tablespoons sour cream
  1. In a medium saucepan, bring the sugar and 1/2 cup of the water to a boil. Cook over moderate heat without stirring until a deep amber caramel forms, about 3 minutes. Gradually whisk in the remaining 1/2 cup of water; it may splatter, so be careful. Stir in the butter, rum and sour cream and serve warm.
Make Ahead The caramel sauce can be refrigerated for 2 days. Rewarm over moderate heat, stirring; do not boil. Serve With Almond Cakes with Bananas and Warm Caramel Sauce.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.