Desserts

Warm Caramel Sauce Noreen & Marion

This is the beach caramel sauce. This sauce if a sleek, glossy bronze color, intense with real caramel flavor. Keep it on hand, warm briefly and serve over ice cream, broiled pears or a brownie. The recipe can be doubled or tripled; it makes a great holiday gift, packed in jars. Very easy, and much better than anything off the shelf.
A quick note. To minimize splatter, heat the cream before you add it to the sugar. It won't react nearly as much.


3/4 cup plus 2 tablespoons sugar
3 tablespoons cold water
2 cups heavy cream
1 teaspoon pure vanilla extract
1 1/2 teaspoons cold unsalted butter

Combine the sugar and cold water in a small, heavy saucepan over medium heat. Cook to dissolve the sugar, stirring and brushing down any crystals on the sides of the pan with a brush dipped in hot water. Raise the heat and bring the syrup to a boil. Boil, without stirring, until the mixture caramelizes to a medium-dark amber color, 5 to 10 minutes; the timing can vary.

Remove the pan from the heat and gradually add the cream. Take care; the mixture will bubble up violently.

Return the sauce to medium heat and boil gently until thickened and smooth, 5 to 6 minutes. Remove from the heat. Stir in the vanilla; swirl in the butter.

Rewarm the sauce before serving, either by spooning a little into a small skillet or by heating the entire jar, uncovered, in a microwave oven. This sauce keeps well, refrigerated, for 3 weeks or longer.

Makes about 1 & 2/3 cups



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