Caramel Sauce

1. 1

   Measure and set aside: 3/4 cup heavy cream.

2. 2

   Put in a medium heavy-bottomed saucepan: 1 cup sugar.

3. 3

   Carefully pour in: 6 tablespoons water.

4. 4

   Cook over medium heat, without stirring, until the sugar starts to caramelize.

5. 5

   Swirl the pan gently if the sugar is browning unevenly.

6. 6

   When the caramel is uniformly golden brown, remove from the heat.

7. 7

   Stand back from the pan and add 1/4 cup of the measured cream.

8. 8

   Stir slowly with a wooden spoon, until combined.

9. 9

   Add the rest of the cream and: 1/2 teaspoon vanilla extract, A pinch of salt.

10. 10

    Let cool and strain if necessary.

11. 11

    Serve warm or let cool and store in the refrigerator for up to 2 weeks.

12. 12

    Reheat gently over simmering water before serving.

13. 13

    For coffee caramel sauce, with the second addition of cream stir in 3 tablespoons brewed espresso and, if you want, 1 tablespoon coffee-flavored liqueur.

* Per serving · 4 servings · Values may vary.

No additional tips available.