Besides serving this with the apple crisps, we use it as a sauce for cheesecake (see page 201). This basic caramel sauce also tastes great over ice cream.
Recipe information
Yield
makes about 1 1/4 cups
Ingredients
Preparation
Step 1
Pour 6 tablespoons water into a heavy-bottomed 2-quart saucepan. Add the sugar and heat over medium-high, occasionally swirling the water gently, until the sugar melts, about 3 minutes.
Step 2
While the sugar is cooking, bring the cream and salt to a simmer in a separate small, covered saucepan over medium-low heat, stirring occasionally. As soon as the mixture starts to simmer, remove it from the heat.
Step 3
Once the sugar is completely melted, raise the heat to high and boil it for 6 to 10 minutes, or until the mixture turns the color of straw. Reduce the heat to medium and continue to cook for 2 minutes, or until the syrup is a deep amber color. (Pay close attention during these last 2 minutes of cooking so the syrup does not burn.)
Step 4
Remove the pan from the heat and carefully pour about one-third of the hot cream into the caramel. The mixture will bubble vigorously. Let the bubbling subside and add the remaining hot cream and the vanilla, whisking until smooth. Serve warm.
Make Ahead
Step 5
The sauce will keep in an airtight container for 2 weeks in the refrigerator. Reheat gently in a small saucepan over low heat until warm and melted.
