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Caramel Sauce for Grilled Plum Kabobs

Serve this caramel sauce with our Grilled Plum Kabobs.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, August 2001


  • 2 cups sugar
  • 1/2 cup water
  • 1 cup heavy cream
  • 1 vanilla bean, split in half lengthwise
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon bourbon


  1. Combine sugar and water in a 2-quart saucepan over medium heat.Without stirring, cook until dark amber, swirling pan carefully while cooking, about 12 minutes.

  2. Reduce heat to low. Slowly add the cream, stirring with a wooden spoon. Scrape vanilla seeds into pan; add pod. Add lemon juice, butter, and bourbon. Stir to combine. Remove pod.

  3. Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.

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