Caramel Sauce

  • Yield: Makes about 1 cup
Caramel Sauce

Photography: Monica Buck

Source: Martha Stewart Weddings, July 2002

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

  1. In a small saucepan, combine sugar, salt, and the water. Cook over medium heat until sugar is a medium amber color, about 7 minutes; wash sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat. 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.

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