Rich Caramel Sauce
1 1/2 cups sugar
3/4 cup whipping (35%) cream, at room temperature
2 teaspoons vanilla extract
In a small heavy saucepan, heat granulated sugar, stirring
constantly, over medium heat until sugar is a dark caramel-colored
liquid. Remove from heat and while whisking, carefully pour in cream.
Stir in the vanilla.
Makes 2 cups
Note: When heating, the sugar will change from solid crystals to the
consistency of wet sand to light amber liquid to dark liquid.
Make sure the cream is not chilled or it will splatter and seize the
sauce.
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