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====== Rich Caramel Sauce ======

/* Description */

[[http://www.finecooking.com/recipes/classic-rich-caramel-sauce.aspx | Fine Cooking 95]]

<WRAP right>{(rater>id=100|name=Rich Caramel Sauce|type=rate|headline=off)}</WRAP>

|**Preheat:** °|**Yield:** 1 1/4 cups||
|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|

====== Ingredients ======
**[[Basic caramel]]**
{{section>Basic caramel#Ingredients&noheader&nofooter&noeditbutton}}

** Caramel Sauce **
  * 3/4 cup heavy cream
  * 1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces
  * 1 tsp. pure vanilla extract 

====== Directions ======
**[[Basic caramel|Make the basic caramel:]]**
{{section>Basic caramel#Directions&noheader&nofooter&noeditbutton}}

**Make the caramel sauce:**
  - Immediately remove the pan from the heat and very slowly and carefully add the cream (the mixture will bubble up furiously), stirring with a spatula or wooden spoon until smooth. If there are any hardened bits of caramel sticking to the bottom of the pan, set the pan over medium-low heat and stir until they are dissolved. Add the butter and stir until melted. Stir in the vanilla extract.

====== Notes ======
  * If not using immediately, cool to room temperature, cover, and refrigerate for up to 5 days. Serve warm or cool. To reheat, microwave on high, stirring every 20 seconds until hot, or heat in a small pan over medium-low heat, stirring until hot.

/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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