Serve warm caramel sauce with ice cream or stir it (at room temperature) into just-made ice cream before putting it in the freezer to firm up. It is lovely drizzled over poached pears.
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
Step 1
Measure and set aside: 3/4 cup heavy cream.
Step 2
Put in a medium heavy-bottomed saucepan: 1 cup sugar.
Step 3
Carefully pour in: 6 tablespoons water.
Step 4
Cook over medium heat, without stirring, until the sugar starts to caramelize. Swirl the pan gently if the sugar is browning unevenly. When the caramel is uniformly golden brown, remove from the heat. Stand back from the pan and add 1/4 cup of the measured cream. Stir slowly with a wooden spoon, until combined. Add the rest of the cream and: 1/2 teaspoon vanilla extract, A pinch of salt.
Step 5
Let cool and strain if necessary. Serve warm or let cool and store in the refrigerator for up to 2 weeks. Reheat gently over simmering water before serving.
Variation
Step 6
For coffee caramel sauce, with the second addition of cream stir in 3 tablespoons brewed espresso and, if you want, 1 tablespoon coffee-flavored liqueur.
