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.
