Print This Recipe

Print

Caramel Sauce

Martha Stewart Living, December/January 1996/1997 http://www.marthastewart.com/283489/caramel-sauce
3.166665
Rated
63.3333100(6)6
  • Yield Makes 1 cup

Ingredients

    • 3/4 cup boiling water
    • 1 cup sugar
    • 1 pure vanilla extract
    • 1 teaspoon cognac

Directions

  1. Combine 1/4 cup boiling water and sugar in a medium saucepan. Cook on high until caramel forms, about 5 minutes. Remove from heat, and slowly whisk in remaining 1/2 cup water at arm's length, being careful not to splatter hot caramel. Whisk until mixture is smooth. Remove from heat, and stir in vanilla and cognac. Serve.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.