Easiest Caramel Sauce

From Martha Stewart Living

2008 Nov/Dec

You’ll likely already have everything you need to make this sauce.


  • 1 c. sugar
  • ¾ c. boiling water
  • Dash of vanilla extract
  • 1 t. cognac (optional)


Combine ¼ cup water and sugar in a saucepan. Cook at a low boil until the sugar dissolves. Once dissolved, do not stir. Let it burble and cook until an amber caramel forms, brushing down the sides of the pan with a damp pastry brush if need be to keep crystals from forming, about 5 minutes.

Remove from heat and slowly whisk in the remaining ½ cup water, keeping your arm and hand from being directly overtop of the pan – the caramel will boil up and steam hotly. Stir in vanilla and cognac, if using. Use warm or at room temp. Makes 1 cup and keeps almost forever in the fridge.