Use this caramel sauce in our Baked Meringue Apples recipe.

Martha Stewart Living, December/January 1996

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Recipe Summary

Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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