Caramel Sauce

November 4th, 2010 / Comments 3

A jar of caramel sauce is an investment in a sweet future.

Oak c egbert Caramel Sauce

It’s great on vanilla ice cream, luxurious on apple crisp, divine on top of chocolate ice cream and under whipped cream, and irresistible on a spoon right out of the jar. Here’s how I made it:

Caramel Sauce

I combined one cup of sugar and half a cup of water in a medium saucepan, stirred until the sugar was dissolved. I continued to cook the sugar over medium heat. When it was a deep amber color, I removed the pan from the heat and poured in one cup of heavy cream. When the cream stopped bubbling, I put the pan over low heat and stirred until the cream was incorporated and the sauce was smooth and light brown. I removed the pan from the heat, added one teaspoon of vanilla, a pinch of salt and a pinch of cayenne pepper.

This sauce will thicken when chilled. It can be reheated to serve and will last in the fridge for a couple of weeks if you hide it carefully behind a large jar of mustard, as I did. >> Print This Post <<

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Caramel Sauce at Vermont food from a country kitchen – Carol Egbert.com

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