Cognac Caramel Sauce

1. 1

   Spread the sugar in an even layer in a medium heavy-bottomed skillet or saucepan.

2. 2

   Pour the 1/3 cup (80 ml) water over the sugar to dampen it, but dont stir.

3. 3

   Cook over medium heat until the sugar dissolves and add the cream of tartar or lemon juice.

4. 4

   Continue to cook without stirring, but swirling the pan if the sugar clumps or begins to brown unevenly.

5. 5

   When the caramel turns dark amber in color and begins to foam a bit, remove from the heat and immediately add the remaining 1/2 cup (125 ml) water.

6. 6

   The caramel will bubble up vigorously, then the bubbling will subside.

7. 7

   Stir with a heatproof utensil until any hardened bits of caramel completely dissolve.

8. 8

   Let cool completely, then stir in the Cognac.

9. 9

   Serve at room temperature.

10. 10

    This sauce can be stored at room temperature or refrigerated for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.