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Drizzle this golden caramel sauce over pound cake or ice cream for added deliciousness.

Recipe by Oxmoor House June 2006

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Credit: Oxmoor House

Recipe Summary test

prep:
2 mins
cook:
12 mins
total:
14 mins
Yield:
1 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar and water in a large heavy saucepan; cook over medium-low heat, stirring often, until sugar dissolves. Increase heat to medium-high, and boil gently, without stirring, until syrup turns a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirling pan (about 8 minutes). (Swirling the pan, instead of stirring, promotes more even cooking.) Gradually add cream (sauce will bubble vigorously). Add butter; stir gently until smooth. Remove from heat, and stir in vanilla.

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Source

Christmas With Southern Living 2006

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