Monday, February 9, 2009

Caramel Sauce

Caramel Sauce:
Source: The Ultimate Ice Cream Book

1 c heavy cream warmed
1 c sugar
½ c water
1 tsp vanilla

1. Place the cream in a small saucepan set over low heat. Cover and keep warm while making the caramel.
2. Combine the sugar and water in a large, heavy saucepan and place over medium heat.
3. Stir until the sugar dissolves and the syrup is clear.
4. As the syrup boils, use a wet pastry brush to wash down any sugar crystals that form on the side of the pan.
5. Continue to cook without stirring until the syrup is golden brown.
6. Immediately remove from the heat and slowly add the warm cream, stirring constantly.
7. The caramel will split and rise up, so do this carefully.
8. The sugar may also form a clump on the bottom of the pan. If this occurs, return the pan to low heat and stir until the caramel dissolves into the cream completely.
9. Let simmer for 2 minutes.
10. Remove from the heat and stir in the vanilla.
11. Serve warm or at room temperature.
Yields: 1 1/3 c.


Joelen said...

Mmm - I love caramel sauce so this is one I'll need to keep on hand!

Katie said...

Yummy, Kim! Looks delicious!

Tiff said...

Yum! Caramel sauce is my favorite!