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Caramel Sauce

Recipe information

  • Yield

    makes about 1 cup

Ingredients

1 cup sugar
1/4 teaspoon salt
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

Preparation

  1. Step 1

    In a small saucepan, combine the sugar, salt, and water. Cook over medium heat until the sugar is a medium amber color, about 7 minutes; wash the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat.

    Step 2

    Stir in the heavy cream; add the butter, and stir until combined. Let cool to room temperature; stir in the vanilla. The sauce can be stored in an airtight container in the refrigerator up to 2 weeks. Reheat gently; serve at room temperature.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSauceGluten FreeNut FreeMake Ahead5 Ingredients or FewerSimmerCookbooks
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