Creamy Caramel Sauce
If you'd like to make a grown-up version of caramel sauce, add a tablespoon of coffee-flavored liqueur or bourbon instead of the vanilla extract.
Source: Martha Stewart Living, April 2004
- Basic Caramel
- 3/4 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon heavy cream
Follow recipe for basic caramel, reducing sugar to 1 cup (do not reduce water). Remove caramel from heat, and carefully pour in heavy cream (caramel will bubble). With a clean wooden spoon, stir in vanilla extract and salt; stir until smooth. Pour or spoon over dessert. If not serving the sauce immediately, let cool; refrigerate in an airtight container up to 3 weeks. Reheat in a saucepan or in the microwave, stirring in 1 tablespoon heavy cream.