Caramel Sauce

Name: Caramel Sauce
Yield: Makes 4 cups
Ingredients: 4 cups sugar; 1 teaspoon salt; 1 cup water; 2 cups heavy cream; 8 tablespoons (1 stick) butter; 2 teaspoons pure vanilla extract

Spoon 2 tablespoons of sauce (top right) on each plate and set each slice in a pool of caramel. This recipe can be easily multiplied; make a little extra so you won't run short.

Yield: Makes 4 cups

Source: Martha Stewart Weddings, Winter 2011

Ingredients

4 cups sugar
1 teaspoon salt
1 cup water
2 cups heavy cream
8 tablespoons (1 stick) butter
2 teaspoons pure vanilla extract

Directions

Stir together sugar, salt, and the water in a small saucepan. Cook over medium heat until mixture turns medium amber, washing down sides of pan with a wet pastry brush to prevent crystals from forming.
Remove from heat; carefully stir in cream (caramel will steam). Add butter; stir until combined. Let cool to room temperature; stir in vanilla. If not using immediately, refrigerate in an airtight container up to 2 weeks. Reheat, and let cool to room temperature before serving.