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Simple Caramel Sauce




Source of Recipe


"The Great Chefs Cook American"


List of Ingredients




1 1/2 cups granulated sugar
1/2 cup water
3 tbsp. unsalted butter
1 cup heavy cream, heated
1/2 tsp. vanilla extract

Recipe



Place the sugar and water in a saucepan. Bring to a simmer over medium heat, swirling occasionally. Cover the pan, raise the heat to medium-high, and cook until the liquid gives off thick large bubbles. Remove the cover and cook until the syrup reaches a golden brown.

Remove the pan from the heat and stir in the butter with a long-handled wooden spoon. Add the cream, stirring constantly, and then add the vanilla.

Return the pan to a low flame, and stir constantly until the lumps have melted and the syrup is smooth. Serve hot over ice cream or cake, or pour into a jar and refrigerate for up to one week.

NOTE: To make butterscotch sauce, substitute light brown sugar for the granulated sugar, and add 2 tsp. of cider vinegar along with the vanilla to the syrup.

Makes 2 cups