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Caramel Sauce

  • Yield: Makes 1 cup
Caramel Sauce

Source: Martha Stewart Living, December/January 1996/1997


  • 3/4 cup boiling water
  • 1 cup sugar
  • 1 pure vanilla extract
  • 1 teaspoon cognac


  1. 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.


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