New This Month

Caramel Sauce

Top cakes and ice cream with this delicious sauce.

  • Yield: Makes about 1 cup

Source: Martha Stewart Kids, Late Summer 2004

Ingredients

  • 1 cup sugar
  • 3/4 cup heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Directions

  1. Pour 1/2 cup water into a medium heavy-bottom saucepan; add sugar. Cook over medium heat, gently stirring occasionally, until sugar is dissolved.

  2. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush 2 or 3 times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until it has almost turned medium amber.

  3. Remove from heat, and carefully pour in cream (caramel will bubble). Add vanilla and salt, and stir with a clean wooden spoon until caramel is smooth.

Cook's Notes

Keep an eye on the pan: Just before the syrup turns medium amber, remove it from the heat (it will continue to cook for a few seconds). Once cooled, sauce can be refrigerated in an airtight container up to 3 weeks. Reheat in a saucepan or the microwave; stir in 1 tablespoon heavy cream.

Reviews

Be the first to comment!