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Simple Caramel Sauce Recipe

Ingredients

How to make it

  • In small saucepan heqat cream and 2 TB water until steaming hot. Remove from heat;set aside.
  • Place 1/2 c water in 2qt. saucepan;pour sugar and salt in thin stream in center of pan to form a low mound. Don't stir;use your fingers to pat the sugar mound down till completely moistened. Any sugar touching side of pan should be below water line. Cover and cook over med. heat without stirring till sugar is dissolved and syrup looks clear.
  • Uncover,continue to cook without stirring until syrup begins to color slightly. Swirl pan gently(rather than stirring) if syrup is coloring unevenly.
  • If syrup gets too dark,it will taste bitter. Use skewer to drop a bead of syrup on plate from time to time. When a drop of syrup looks amber(about 13 mins) remove pan from heat. Holding pan away from you,gradually add in the hot cream mixture. Simmer 1 to 2 mins.
  • Remove from heat;stir in vanilla. Let cool till slightly thickened. Serve warm or store in refrigerator,tightly covered up to a week.

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The Cook

pleclare Framingham, MA

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