Caramel Sauce

Caramel is sugar that has been taken just to the edge of burning. Caramel's color reveals the extent to which it is cooked. The palest form is just concentrated sugar syrup. The next stage is golden, followed by amber and dark.

  • Yield: Makes enough for 1 cake
Caramel Sauce

Source: The Martha Stewart Show, April/May Spring 2006

Ingredients

  • 1 cup light-brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup evaporated milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Directions

  1. Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.

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