Brandied Caramel Sauce
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
57
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Stir sugar and 2/3 cup water in heavy medium saucepan over medium-low heat until sugar dissolves
2
Add lemon juice
3
Increase heat and boil until deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes
4
Remove pan from heat
5
Stir in remaining 1/4 cup water (mixture will bubble vigorously)
6
Cool 5 minutes
7
Mix in brandy
8
(Can be made 2 days ahead
9
Cover; refrigerate
10
Rewarm before serving
11
) Stir sugar and 2/3 cup water in heavy medium saucepan over medium-low heat until sugar dissolves
12
Add lemon juice
13
Increase heat and boil until deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes
14
Remove pan from heat
15
Stir in remaining 1/4 cup water (mixture will bubble vigorously)
16
Cool 5 minutes
17
Mix in brandy
18
(Can be made 2 days ahead
19
Cover; refrigerate
20
Rewarm before serving)