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Caramel Sauce for Skillet-Baked Chocolate Chip Cookie

Use this caramel sauce in our Skillet-Baked Chocolate-Chip Cookie.

  • Yield: Makes about 1 cup

Photography: Monica Buck

Source: Martha Stewart Living, July 2002


  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon pure vanilla extract


  1. In a small saucepan, combine sugar, salt, and the water. Cook over medium heat until sugar is a medium amber color (use strips of paper to test: the paler color is undercooked; the amber hue is just right), about 7 minutes; wash sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat.

  2. Stir in heavy cream; add butter, and stir until combined. Let cool to room temperature; stir in vanilla.

Cook's Notes

Sauce can be stored in an airtight container in refrigerator up to 2 weeks. Reheat gently; serve at room temperature.

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