Brandy-Caramel Sauce

We suggest using the full amount of butter in this sauce, although half of our tasting table thought it was fine with 2 Tbsp.

Yield:

Makes about 2 cups

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 5 Minutes
Cool: 10 Minutes

Ingredients

1 cup whipping cream
1 1/2 cups firmly packed brown sugar
2 tablespoons to 1/4 cup butter
2 tablespoons brandy*
1 teaspoon vanilla extract

Preparation

Bring whipping cream to a light boil in a large saucepan over medium heat, stirring occasionally. Add sugar, and cook, stirring occasionally, 4 to 5 minutes or until sugar is dissolved and mixture is smooth. Remove from heat, and stir in butter, brandy, and vanilla. Let cool 10 minutes.

*Apple cider may be substituted.

Note: To make ahead, prepare recipe as directed. Store in an airtight container in refrigerator up to 1 week. To reheat, let stand at room temperature 30 minutes. Place mixture in a microwave-safe bowl, and microwave at HIGH 1 minute, stirring after 30 seconds.

Note:

September 2008