Caramel Sauce for Baked Meringue Apples
Use this caramel sauce in our Baked Meringue Apples recipe.
- Yield: Makes 1 cup
Source: Martha Stewart Living, December/January 1996/1997
- 3/4 cup boiling water
- 1 cup sugar
- 1 pure vanilla extract
- 1 teaspoon cognac
Combine 1/4 cup boiling water and sugar in a medium saucepan. Cook on high until caramel forms, about 5 minutes. Remove from heat, and slowly whisk in remaining 1/2 cup water at arm's length, being careful not to splatter hot caramel. Whisk until mixture is smooth. Remove from heat, and stir in vanilla and cognac. Serve.