Cooks' note:
•Sauce can be made 2 days ahead and chilled, covered. Reheat before serving.
Recipe information
Total Time
35 min
Yield
Makes about 1 1/4 cups
Ingredients
1 cup sugar
1/2 cup boiling-hot water
1/4 cup Scotch
Preparation
Step 1
Cook sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork until sugar is melted and pale golden. Cook caramel, without stirring, until deep golden, then remove pan from heat.
Step 2
Carefully add boiling water and Scotch (mixture will bubble up and vigorously steam), then cook over low heat, stirring with a wooden spoon, until caramel is melted and sauce is smooth. Serve warm.
