Tuesday, January 8, 2008

caramel sauce

I can't take credit for this delicious recipe, that goes to the amazing Ina Garten, but I will take pleasure in passing it on. Cristina and I are completely addicted.

1 1/2 c sugar
1 1/4 c heavy cream
1/2 tsp vanilla
1/3 c water

mix the water and sugar in a med sauce pan. Without stirring, cook over low heat until the sugar dissolves. Bring the heat up to to medium and boil until the sugar turns a warm chestnut brown (350 if you have a candy thermometer). I find it takes at least 10 minutes. As soon as it browns, turn off the heat and add the cream and vanilla. It will splatter, so be careful. Turn the heat back onto low and stir for a few minutes until the caramel dissolves and becomes smooth. Cool for several hours before eating with ice cream.

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