Food recipes
Caramel Sauce
Caramel Sauce Ingredients: cream, whipped, cream topping, pressurized vanilla extract sugars, granulated syrups, corn, light butter, without salt Directions: Combine cream and vanilla in measuring cup. Set aside. In a...
Caramel Sauce
Ingredients:
cream, whipped, cream topping, pressurized
vanilla extract
sugars, granulated
syrups, corn, light
butter, without salt
Directions:
Combine cream and vanilla in measuring cup.
Set aside.
In a heavy, deep saucepan, combine sugar and corn syrup.
Cook over medium-high heat, stirring with a wooden spoon until sugar is uniformly moist.
Continue cooking, stirring occasionally, until mixture is color of strong tea, about 6 minutes.
Take care, as it quickly starts to burn.
Immediately remove pot from heat and whisk in butter; mixture will sputter.
As soon as butter melts completely, pour in reserved cream.
Whisk until congealed sugar has dissolved.
Cook, over low heat, until sauce looks creamy and smooth, stirring constantly around edges and bottom, 1 to 2 minutes.
Pour hot sauce carefully into heatproof container.
It will thicken as it cools.
Sauce will keep up to a week, tightly covered.
Warm before serving.
Ingredients:
cream, whipped, cream topping, pressurized
vanilla extract
sugars, granulated
syrups, corn, light
butter, without salt
Directions:
Combine cream and vanilla in measuring cup.
Set aside.
In a heavy, deep saucepan, combine sugar and corn syrup.
Cook over medium-high heat, stirring with a wooden spoon until sugar is uniformly moist.
Continue cooking, stirring occasionally, until mixture is color of strong tea, about 6 minutes.
Take care, as it quickly starts to burn.
Immediately remove pot from heat and whisk in butter; mixture will sputter.
As soon as butter melts completely, pour in reserved cream.
Whisk until congealed sugar has dissolved.
Cook, over low heat, until sauce looks creamy and smooth, stirring constantly around edges and bottom, 1 to 2 minutes.
Pour hot sauce carefully into heatproof container.
It will thicken as it cools.
Sauce will keep up to a week, tightly covered.
Warm before serving.