Caramel Sauce
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
49
Spice
61
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Cover and cook over low heat until the sugar dissolves
2
Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon
3
Watch it carefully at the end, as it will go from caramel to burnt very quickly
4
Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract)
5
Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes
6
Serve warm, or add another 1/4 cup of heavy cream and serve room temperature
7
Mix the water and sugar in a large heavy-bottomed saucepan