Caramel Sauce—Wet Method

Preparation

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