New This Month

Caramel Sauce

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, Winter 1990


  • 1 cup sugar
  • 1/4 cup water
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract


  1. In a heavy pot, preferably a copper sugar pot, melt sugar with the water over high heat. Do not stir mixture; if necessary, just swirl the pot. Boil until sugar becomes the color of maple syrup. Do not allow to burn. Remove from heat and whisk in the heavy cream. Add vanilla. Let sauce cool. Store in the refrigerator.


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