Caramel SauceWet Method

Directions

1. 1
   Combine 1/4 cup boiling water and sugar in a medium saucepan.
2. 2
   Cook over high heat until the sugar dissolves.
3. 3
   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.
4. 4
   Remove from heat, and slowly whisk in the remaining 1/2 cup boiling water at arms length, being careful not to splatter the hot caramel.
5. 5
   Remove from the heat, and stir in the vanilla and cognac.
6. 6
   The sauce may be used warm or at room temperature.