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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