Pecan Caramel Sundaes- Ina Garten

1. 1

   For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan.

2. 2

   Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves.

3. 3

   Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot!

4. 4

   Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat.

5. 5

   Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry.

6. 6

   Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.

7. 7

   To assemble the sundaes, place 1 scoop of vanilla ice cream and 1 scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.