Top our Warm Chocolate Pudding Cakes with this delicious and easy caramel sauce.
- Total Time:
- Yield: Makes 2 cups
Source: Everyday Food, October 2009
- 1 cup sugar
- 6 tablespoons (3/4 stick) cold unsalted butter, cubed
- 1/2 teaspoon coarse salt
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
Immediately whisk in butter, salt, and vanilla extract (take care as mixture is extremely hot and will bubble).
Whisk in cream.
Pour into a heatproof container and let cool. (To store, refrigerate, up to 3 weeks.)
Serve warm as a dip for fruit, pound cake, or toasted bread.
Drizzle over scoops of ice cream.
Spread onto warm pancakes or roll in crepes.