Food & Cooking Recipes Dessert & Treats Recipes Caramel Sauce for Grilled Plum Kabobs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 23, 2019 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Serve this caramel sauce with our Grilled Plum Kabobs. Ingredients 2 cups sugar ½ cup water 1 cup heavy cream 1 vanilla bean, split in half lengthwise 2 teaspoons freshly squeezed lemon juice 2 tablespoons unsalted butter 1 tablespoon bourbon Directions Combine sugar and water in a 2-quart saucepan over medium heat. Without stirring, cook until dark amber, swirling pan carefully while cooking, about 12 minutes. Reduce heat to low. Slowly add the cream, stirring with a wooden spoon. Scrape vanilla seeds into pan; add pod. Add lemon juice, butter, and bourbon. Stir to combine. Remove pod. Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using. Rate it Print