Caramel and Scotch Sauce

1. 1

   Cook sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork until sugar is melted and pale golden.

2. 2

   Cook caramel, without stirring, until deep golden, then remove pan from heat.

3. 3

   Carefully add boiling water and Scotch (mixture will bubble up and vigorously steam), then cook over low heat, stirring with a wooden spoon, until caramel is melted and sauce is smooth.

4. 4

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.