Wednesday, July 14, 2010

Caramel Vanilla Sauce

Caramel Vanilla Sauce


1 cup sugar
1/2 cup heavy cream
1/8 teaspoon pure vanilla extract
1 tablespoon unsalted butter
tiny pinch of coarse gray sea salt (or fleur de sel if you’re substituting)


1. Combine the sugar and 1/4 cup water in a medium saucepan over medium heat. Without stirring (very important!), cook the mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes. Make sure you stay close to the stove to avoid burning the mixture.
2. Reduce the heat to low. Pour the vanilla extract into the cream. Then, very slowly, add the cream/vanilla mixture to the amber sugar/water mixture, stirring carefully with a wooden spoon.  Remove the pan from the stove.
3. Add in butter and pinch of salt.  Stir until the butter is fully incorporated.
4. Use immediately or cover and store in the fridge for up to 1 week.
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