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Caramel Sauce

We like this sauce over cooled brownies, but it also makes a rich topping for ice cream.

  • yield: Makes 2 cups
Photography: Charles Schiller

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Ingredients

  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1 small vanilla bean, split in half lengthwise
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon unsalted butter

Directions

  1. Step 1

    Stir together the sugar and the water in a 2-quart saucepan over medium heat. Without stirring again, cook until the mixture is dark amber in color, swirling pan carefully and occasionally while cooking, about 20 minutes.

  2. Step 2

    Reduce the heat to low. Slowly and carefully add the cream, stirring with a wooden spoon when the bubbling dies down. Scrape the vanilla seeds into pan; add the pod. Add the lemon juice and butter. Stir to combine. Remove pod.

  3. Step 3

    Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.

Source
Martha Stewart Living, October 2001

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Reviews (2)

  • 21 Aug, 2008

    The "2-quarts" is the size of the saucepan. A 2-quart saucepan holds 8 cups.

  • 20 Aug, 2008

    What does the '2' stand for on the first line of the ingredients?? Does it perhaps make 2 cups??