Caramel Sauce

Use to make a Salted Caramel-Pecan Shake.

  • Yield: Makes 1 cup

Source: Martha Stewart Baby, Spring 2002


  • 1 cup sugar
  • 3/4 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract


  1. Combine sugar and 1/4 cup water in a small saucepan over medium-high heat. Bring to a boil without stirring. Wipe down sides of pan with a pastry brush dipped in water to prevent sugar crystals from forming. Just as liquid begins to brown, swirl pan to color evenly. Remove from heat when liquid is dark amber. Slowly add cream, stirring with a wooden spoon. Add butter and vanilla; stir to combine. Let cool slightly.


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