Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Sugar 2 c Heavy cream
2 tb Sugar 1 ts Vanilla extract
3 tb Cold water 1 1/2 ts Unsalted butter -- cold

Combine the sugar and cold water in a small, heavy saucepan over
medium heat. Cook to dissolve the sugar, stirring, and brushing down
any crystals on the the sides of the pan with a brush dipped in hot
water. Raise the heat and bring the syrup to a boil. Boil, without
stirring, until the mixture caramelizes to a medium dark amber color,
5 to 10 minutes; the timing can vary. Remove the pan from the heat
and gradually add the cream. Take care; the mixture will bubble up
violently. Return the sauce to medium heat and boil gently until
thickened and smooth, 5 to 6 minutes. Remove from the heat. Stir in
the vanilla; swirl in the butter. Rewarm the sauce before serving.
This sauce will keep, refrigerated, for 3 weeks.

Recipe By : Classic Home Desserts

From: Meg Antczak Date: 10-12-95 (23:03) (159)
Fido: Cooking

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