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Caramel Sauce
- Makes
1¾ cups
- Difficulty
Easy
Published 2003
You can never have too much caramel sauce. Caramel is one of the few flavors that goes with everything. It has the intensity to stand up to other strong dessert flavors such as chocolate and coffee. At the same time, when paired with more delicate fruit flavors such as berries, pineapple, or pears, it doesn’t overpower them.
Ingredients
1½ cups ½ cup 1 cup
Method
In a medium saucepan, stir together the sugar and the water and cook over medium heat until the sugar has dissolved, about 5 minutes. Brush the insides of the pan with a pastry brush dipped in water to eliminate any sugar sticking to the sides. Increase to high heat and cook, without stirring, until the sugar is amber colored, 8 to 10 minutes. Remove the pan from the heat.
Wearing oven
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