2000s Recipes + Menus
Brandy Caramel Sauce
Makesabout 1 3/4 cups
- Active Time:15 min
- Start to Finish:2 hr
March 2008
- 1 1/2 cups sugar
- 1/2 cup water
- 1/2 cup brandy
- 3/4 stick unsalted butter
-
Heat sugar in a 3-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is a dark amber. Remove from heat and carefully add water, brandy, and 1/4 teaspoon salt (mixture will bubble and steam), then simmer, stirring, until caramel has dissolved. Whisk in butter until incorporated. Serve warm or at room temperature.
Cooks’ Note: Sauce keeps, covered and chilled, 1 week. Stir before serving.
- Keywords
- dessert,
- dressing,
- ian knauer
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