Caramel SauceWet Method

1. 1

   Combine 1/4 cup boiling water and sugar in a medium saucepan.

2. 2

   Cook over high heat until the sugar dissolves.

3. 3

   Once dissolved, do not stir; let cook until caramel forms, brushing down the sides of the pan with a damp pastry brush as needed to keep crystals from forming, about 5 minutes.

4. 4

   Remove from heat, and slowly whisk in the remaining 1/2 cup boiling water at arms length, being careful not to splatter the hot caramel.

5. 5

   Remove from the heat, and stir in the vanilla and cognac.

6. 6

   The sauce may be used warm or at room temperature.

No additional tips available.