Yield: Yields 2-3/4 cups.
Brown sugar, butter and vanilla make a remarkable, full-flavored sauce that’s something like butterscotch, only better.
Make Ahead Tips
The sauce can be stored in an airtight container in the refrigerator for up to two weeks or in the freezer indefinitely.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
OK, the picture looks a heck of a lot lighter in color than the sauce I ended up with. By the time I got to 265F, I could smell the caramel starting to burn despite continuous swirling (my arms and shoulders hurt)so I had to take it off the stove, and I could tell it had a slightly burnt taste after. I don't think this was the intent here. I am at sea level, so shouldn't have needed to make any adjustments. I think I will pick a different recipe - this one too cumbersome and results not great. For anyone who plans to try this, I'd advise wearing long sleeves and gloves or mitts - the cooking caramel really hurts when tiny drops hit your arms and hands. :((
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?