Recipe information
Yield
makes about 1 cup
Ingredients
1 cup sugar
1/4 teaspoon salt
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
Preparation
Step 1
In a small saucepan, combine the sugar, salt, and water. Cook over medium heat until the sugar is a medium amber color, about 7 minutes; wash the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat.
Step 2
Stir in the heavy cream; add the butter, and stir until combined. Let cool to room temperature; stir in the vanilla. The sauce can be stored in an airtight container in the refrigerator up to 2 weeks. Reheat gently; serve at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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