Caramel Sauce

The Caramel Sauce Recipe  Try this with Caramel-Chocolate-Pecan Pie and Candy Apple Crumb Pie.

Makes 1½ cups sauce

1/3 cup water
1½ cups sugar
1 tablespoon salted butter
1½ cups heavy cream
1 teaspoon pure vanilla extract

In a heavy-bottom medium saucepan, combine the water and sugar over low heat. Continue heating until the sugar dissolves, 6 to 8 minutes.

Once the sugar has dissolved, increase the heat and bring the mixture to a boil, letting it simmer until it turns brown (do not stir or whisk the mixture while it is boiling—you may, however, brush down the sides of the saucepan with a pastry brush that has been dipped in water).

When the mixture has browned, add the butter and then gradually add the heavy cream and then the vanilla. Stir the ingredients occasionally until the caramel dissolves and the sauce is thick and smooth. Pour the caramel sauce into a covered bowl and refrigerate for at least 5 hours.

Caramel Sauce can be kept refrigerated in an airtight container for several weeks.

Caramel Sauce
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