All-Purpose Caramel Sauce
Whether you've been burned by caramel in the past or have questions to sort out before making your first batch, we're here to help.
A cookbook recipe exclusively for ATK Essential members from The Perfect PieGather Your Ingredients
Before You Begin
Serve this sauce over ice cream, cakes, or fresh fruit.
Instructions
1.
Bring sugar, water, and corn syrup to boil in large heavy-bottomed saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 6 to 8 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until mixture is amber-colored and registers between 360 and 370 degrees, 2 to 5 minutes longer.
2.
Off heat, quickly but carefully stir in cream, vanilla, and salt (mixture will bubble and steam). Continue to stir until sauce is smooth. (Sauce can be refrigerated for up to 2 weeks. Reheat in microwave, stirring frequently, until warm and smooth.)
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