Categories: Sauce

Ingredients

• 1/4 cup water
• 1 cup sugar
• 1/2 cup heavy cream
• dash of vanilla extract

Directions

1. Combine water and sugar in a medium heavy-bottomed saucepan placed over medium heat. Cook until sugar dissolves. Once dissolved, do not stir! Allow the mixture to boil until the sugar turns a nutty brown, like the color of chestnuts (about 350 degrees F on a candy thermometer). This should take about 5 minutes, swirling the pan periodically to keep the mixture from burning, especially at the end of the 5 minutes.

2. Take the sugar mixture off of the heat. Carefully whisk in the cream and vanilla. The caramel will solidify—don’t worry, keep whisking.

3. Place the pot over low heat and continue whisking until the sauce returns to a smooth texture. Allow the caramel to cool at room temperature before refrigerating it.

4. Makes about 1/2-3/4 cup.

Email to a friend | Print this recipe | Back