Yield: Yields 1-1/2 cup sauce
This simple dessert hinges on the bittersweet caramel sauce. The trick is to make sure that the caramel gets dark enough that it takes on a slightly bitter edge and isn’t too sweet. Once it begins to color, it will darken quickly and continue to do so even after leaving the heat, so work fast to avoid burning.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.