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