Food recipes
Cinnamon-Caramel Sauce
Cinnamon-Caramel Sauce Ingredients: sugars, granulated water, bottled, generic spices, cinnamon, ground cream, fluid, heavy whipping Directions: Combine the sugar and water in a heavy saucepan. Cook over medium-low he...
Cinnamon-Caramel Sauce
Ingredients:
sugars, granulated
water, bottled, generic
spices, cinnamon, ground
cream, fluid, heavy whipping
Directions:
Combine the sugar and water in a heavy saucepan.
Cook over medium-low heat until the sugar dissolves.
Increase the heat to medium-high; boil without stirring until the syrup becomes a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan.
Remove from the heat.
Stir in the ground cinnamon until completely combined.
Gradually add the cream and stir over low heat until the sauce is smooth.
Remove from the heat and let stand until cool and pourable, about 30 minutes.
Store in a plastic squeeze bottle and use immediately or refrigerate for up to 1 month.
Ingredients:
sugars, granulated
water, bottled, generic
spices, cinnamon, ground
cream, fluid, heavy whipping
Directions:
Combine the sugar and water in a heavy saucepan.
Cook over medium-low heat until the sugar dissolves.
Increase the heat to medium-high; boil without stirring until the syrup becomes a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan.
Remove from the heat.
Stir in the ground cinnamon until completely combined.
Gradually add the cream and stir over low heat until the sauce is smooth.
Remove from the heat and let stand until cool and pourable, about 30 minutes.
Store in a plastic squeeze bottle and use immediately or refrigerate for up to 1 month.