F&W's Grace Parisi experiments with ever-versatile caramel in making this sticky sauce. Ice-Cream Sundaes Dessert Tips from F&W Editors

Grace Parisi
December 2009

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© Frances Janisch

Recipe Summary

total:
15 mins
Yield:
Makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy saucepan, combine the sugar, corn syrup, water and salt and cook to dissolve the sugar. Add the cream and simmer, stirring, until thickened, 10 minutes. Add the whisky and vanilla and simmer over low heat for 2 minutes. Let cool, then transfer to jars.

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Make Ahead

The sauce can be refrigerated for up to 3 months.