Source Joe from Julia Child
CARAMEL SAUCE
1 cup sugar
1/3 cup water (I use distilled)
1 cup heavy cream
A pinch of salt
2 tsp. vanilla extract
A pastry brush dipped in cold water
Combine the sugar and water in a small saucepan over medium-high heat. Bring to the boil, then cover and let the steam wash down the sides of the pan for a few minutes. Uncover and boil until a rich amber color, without stirring, brushing down the sides of the pan with cold water if necessary. (It boils a long time and then, finally, turns to caramel all at once--it can burn easily. When the bubbles get very slow and quiet, pay attention--the syrup is about to caramelize.)
Remove from heat and add the cream, which will partially congeal the caramel. Simmer, stirring, over moderate heat until the caramel dissolves again. Remove from heat and stir in the salt and the vanilla. Serve warm or cool.
The sauce will keep for weeks refrigerated in a covered jar. To serve warm or to liquefy, heat the jar in a pan of simmering water.
CARAMEL SAUCE
1 cup sugar
1/3 cup water (I use distilled)
1 cup heavy cream
A pinch of salt
2 tsp. vanilla extract
A pastry brush dipped in cold water
Combine the sugar and water in a small saucepan over medium-high heat. Bring to the boil, then cover and let the steam wash down the sides of the pan for a few minutes. Uncover and boil until a rich amber color, without stirring, brushing down the sides of the pan with cold water if necessary. (It boils a long time and then, finally, turns to caramel all at once--it can burn easily. When the bubbles get very slow and quiet, pay attention--the syrup is about to caramelize.)
Remove from heat and add the cream, which will partially congeal the caramel. Simmer, stirring, over moderate heat until the caramel dissolves again. Remove from heat and stir in the salt and the vanilla. Serve warm or cool.
The sauce will keep for weeks refrigerated in a covered jar. To serve warm or to liquefy, heat the jar in a pan of simmering water.
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