Ingredients
- 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 the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.
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By Lucyspet
Michigan
on May 12, 2013
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You need to stir at the beginning until it starts to boil, then cover with lid for 2 minutes and you won't have wash down crystals on the side. Then don't stir and let it cook until the right color or temp however you're doing it. I just let it go until the color I wanted and continued from there. I thought it was very easy to do.
By LaraSB
on May 10, 2013
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Proportions are good however it's important not to stir the sugar and water at the beginning otherwise the sugar will eventually crystalize and harden up. I had to throw one out and the next time I stirred very gently after I put in the water just so the sugar was all covered by it - kept the heat on medium low for the rest of the time and did not touch it until the sugar was the right color and it was time to add the creme.
By Robertasgirl
St Paul, MN
on March 23, 2013
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Terrific, classic sauce. A few thoughts: make sure the sugar is completely dissolved before the water comes to a boil; if crystals still form on the side of the pan, wash the pan's sides down with a pastry brush dipped in water; if thicker sauce is the goal, add less cream.
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