This sauce is for the caramel lover—like myself! It’s equally wonderful over ice cream, yellow cake or apple pie. It is just thick enough when hot, but not clumpy or sticky as it cools on the plate. Don’t be afraid of making caramel. If you follow the simple but important rules below it will be easy. Do be careful when making it not to have any small children about and to give it your undivided attention. Caramel burns are extremely painful.
|pure vanilla extract||•||•|
Alternatively, place it in a pan of simmering water and heat, stirring occasionally, until warm, about 7 minutes.
In a heavy saucepan, with at least a
Use a wooden spoon to stir the mixture until smooth. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter. The mixture will be streaky but will become uniform after cooling slightly and stirring.
Pour the caramel into a serving pitcher and allow it to cool for 5 minutes. Gently stir in the vanilla extract.
© 1992 Rose Levy Beranbaum. All rights reserved.