Brown-Sugar Caramel Sauce

Brown-Sugar Caramel Sauce
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  • 1-½ cups heavy cream
  • ¼ tsp. table salt
  • 4 oz. (½ cup) unsalted butter, cut into 4 chunks
  • ¾ cup water
  • Seeds scraped from 1 vanilla bean
  • 2 cups packed brown sugar (light or dark)

In a medium, heavy-based saucepan, combine the brown sugar and water. Stir to dissolve the sugar. Cook over high heat, swirling the pan continuously, until the caramel reaches 280°F on a candy thermometer. Immediately remove the pan from the heat and slowly and carefully pour in the cream (the c...

View full recipe at Fine Cooking


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