Caramel sauce wet method
Instructions:
- 3/4 cup boiling water
- 1 cup sugar
- Dash of pure vanilla extract
- 1 teaspoon cognac
- Combine 1/4 cup boiling water and sugar in a medium saucepan. Cook over high heat until the sugar dissolves.
- Once dissolved, do not stir; let cook until caramel forms, brushing down the sides of the pan with a damp pastry brush as needed to keep crystals from forming, about 5 minutes.
- Remove from heat, and slowly whisk in the remaining 1/2 cup boiling water at arm’s length, being careful not to splatter the hot caramel.
- Remove from the heat, and stir in the vanilla and cognac. The sauce may be used warm or at room temperature.