Cognac Caramel Sauce

Name: Cognac Caramel Sauce
Yield: makes 1 1/2 cups (375 ml)
Ingredients: 1 cup (200 g) sugar; 1/3 cup (80 ml) plus 1/2 cup (125 ml) water; Pinch of cream of tartar or a few drops of lemon juice; 3/4 cup (180 ml) Cognac

December 9, 2011

This thin sauce with a fiery personality adds a direct hit of liquor, tempered by caramel, to any dessert that it’s drizzled over. I particularly like it made with Armagnac, Cognac’s rowdy cousin, and paired with Creamy Rice Pudding (page 138). If you wish, you can use bourbon, rum, or any favorite liquor in place of the Cognac.

Cooks' Note

Before preparing this recipe, see Caramelization Guidelines, page 265.

Recipe notes

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