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Wednesday, March 21, 2012

Caramel Sauce

I am ashamed to tell you how many times I licked the spoon!  I've been making these caramel sauce for a few years.  It's the one I use to top my cheesecakes, dulce leche cupcakes, top ice cream, and well, the list goes on and on.  This recipe is courtesy of the lovely Ina Garten, whose recipes, I treasure.  I would love to be the Barefoot Contessa, live in the Hamptons, and cook in a farm house. Hey,  a girl can dream, right?

                                                                 Caramel Sauce

Ingredients:                                                 Yield: 1 3/4 cups

1 1/2 cups sugar

1/3 cup water

1 1/4 to 1 1/2 cups heavy cream

1/2 vanilla bean or 1/2 teaspoon pure vanilla extract

Directions

Mix sugar and water in a large heavy bottom saucepan.  Cover and cook over low heat until sugar dissolves.  Increase the heat and boil uncovered until sugar turns to medium brown, about 5 minutes, stirring occasionally with a wooden spoon.  Watch carefully it can go from caramel to burnt very quickly. Also, be very careful, a caramel burn is one of the worst burns.  So, stand back to avoid splattering and add cream and vanilla; simmer and stir with wooden spoon until caramel dissolves and the sauce is smooth and thick, about 2 minutes. The sauce will thicken as it cools.

Note: Keep in refrigerator for a week, if it lasts that long. Can be reheated in microwave.



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