Thursday, June 3, 2010

Caramel Sauce

This recipe comes from Ina Garten and the Food Network. It's perfect as an ice cream topping, spooned over an angel food cake or to use in various recipes.

  • Add more cream for a creamier, more spreadable consistency

Caramel Sauce

1 1/2 cups sugar

1/3 cup water
1 1/4 to 1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract
Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the vanilla. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.


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