Caramel Sauce
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Martha Stewart Weddings, July 2002
- Yield Makes about 1 cup
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Ingredients
- 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
Directions
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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.
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Stir in heavy cream; add butter, and stir until combined. Let cool to room temperature; stir in vanilla. Sauce can be stored in an airtight container in refrigerator up to 2 weeks. Reheat gently; serve at room temperature.
I'm so happy she didn't use corn syrup! Its hard to find recipes for caramel without using corn syrup. THANK YOU!
Delicious! Perfect with the cookie and vanilla ice cream.
Making your own caramel sauce can be tricky because if the sugar crystals begin to form and you aren't diligent about brushing the sides of your saucepan it can turn out horribly wrong, but if you are successful it is well worth it. This is the best caramel sauce I have ever tasted! Storebought cannot hold a candle to homemade. This is a great recipe to impress guests or family during the holidays for example.