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.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th 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.