Drizzle this golden caramel sauce over pound cake or ice cream for added deliciousness. Yield: 1 3/4 cups
Ingredients
- 1 1/4 cups sugar $
- 1/3 cup water
- 3/4 cup whipping cream
- 1/3 cup butter, cut into pieces $
- 1/2 teaspoon vanilla extract $
Preparation
- Combine sugar and water in a large heavy saucepan; cook over medium-low heat, stirring often, until sugar dissolves. Increase heat to medium-high, and boil gently, without stirring, until syrup turns a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirling pan (about 8 minutes). (Swirling the pan, instead of stirring, promotes more even cooking.) Gradually add cream (sauce will bubble vigorously). Add butter; stir gently until smooth. Remove from heat, and stir in vanilla.
No comments:
Post a Comment