Caramel Sauce

This sauce can be made ahead and refrigerated. Serve at room temperature or reheat in microwave. Prep: 5 minutes, Cook: 25 minutes.

This recipe goes with Apple Upside-Down Cake

Yield: Makes 3/4 cup
Recipe from MyRecipes

More From MyRecipes


Ingredients

  • 1/2 cup heavy cream
  • 1/2 vanilla bean, or 3/4 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 3 tablespoons water
  • 1 1/2 teaspoons unsalted butter

Preparation

  1. 1. Pour heavy cream into a small saucepan over low heat. Scrape seeds from vanilla bean into cream, and bring to a simmer. Remove from heat; let steep 20 minutes. (If using vanilla extract, omit the steeping process, and just add to the cream.)
  2. 2. Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, wiping down sides of pan with a pastry brush dipped in water to prevent sugar crystals from forming. Boil sugar mixture 5 minutes or until amber colored. Remove from heat, and carefully add warm vanilla cream, stirring until combined. Add butter; stir 1 minute or until butter is melted. Serve warm.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Caramel Sauce Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy