Try this with Caramel-Chocolate-Pecan Pie (page 86) and Candy Apple Crumb Pie (page 135).

　　

Ingredients

Makes 1 1/2 cups sauce

　　1/3 cup water

　　1 1/2 cups sugar

　　1 tablespoon salted butter

　　1 1/2 cups heavy cream

　　1 teaspoon pure vanilla extract

　　

Step 1

In a heavy-bottom medium saucepan, combine the water and sugar over low heat. Continue heating until the sugar dissolves, 6 to 8 minutes. Once the sugar has dissolved, increase the heat and bring the mixture to a boil, letting it simmer until it turns brown (do not stir or whisk the mixture while it is boiling—you may, however, brush down the sides of the saucepan with a pastry brush that has been dipped in water). When the mixture has browned, add the butter and then gradually add the heavy cream and then the vanilla. Stir the ingredients occasionally until the caramel dissolves and the sauce is thick and smooth. Pour the caramel sauce into a covered bowl and refrigerate for at least 5 hours.

　　

Step 2

Caramel Sauce can be kept refrigerated in an airtight container for several weeks.

　　From Perfect Pies: The Best Sweet and Savory Recipes From America’s Pie Baking Champion © 2011 by Michele Stuart. Reprinted with permission by Ballantine Books, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.