Catholic Recipe: Caramel Sauce
Here's a simple treat to have on hand for celebrating Our Lady of Mount Carmel and other Carmelite saints.
Warm the caramel sauce and serve over ice cream or at room temperature stir it into freshly-made ice cream before putting it into the freezer.
Measure and set aside the heavy cream.
Put the sugar in a medium heavy-bottomed saucepan and carefully pour in the water. Cook over medium heat, without stirring, until he sugar starts to caramelize. Swirl the pan gently if the sugar is browning unevenly. When the caramel is uniformly golden brown, remove from the heat. Stand back from the pan and add 1/4 cup of the measured cream. Stir slowly with a wooden spoon, until combined. Add the rest of the cream, vanilla and salt.
Let cool and strain if necessary. Serve warm or let cool and store in the refrigerator for up to 2 weeks. Reheat gently over simmering water before serving.
Variation: For coffee caramel sauce, with the second addition of cream stir in 3 tablespoons brewed espresso and, if you want, 1 tablespoon coffee-flavored liqueur.Recipe Source: Art of Simple Food, The by Alice Waters, Clarkson Potter Publishers, 2007