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Warm Caramel Sauce
Preparation info
- Makes about
1⅔ cups
- Difficulty
Easy
Appears in
By Richard Sax
Published 1994
This sauce is 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.
Ingredients
¾ cup 2 tablespoons 3 tablespoons
Method
- 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.<