Food recipes
Caramel Sauce
Caramel Sauce Ingredients: sugars, granulated cream, fluid, heavy whipping alcoholic beverage, distilled, rum, 80 proof vanilla extract Directions: Combine the sugar and 1/4 cup water in a medium saucepan and bring to...
Caramel Sauce
Ingredients:
sugars, granulated
cream, fluid, heavy whipping
alcoholic beverage, distilled, rum, 80 proof
vanilla extract
Directions:
Combine the sugar and 1/4 cup water in a medium saucepan and bring to a boil over high heat, swirling the pot occasionally (do not stir) to even out the color.
Cook until deep amber in color, 10 to 12 minutes.
While the caramel is cooking, pour the heavy cream into a small saucepan and bring to a simmer over medium heat.
Remove from the heat and keep warm.
When the caramel has reached a deep amber color, slowly whisk in the heavy cream.
Be careful; the hot mixture will bubble.
Whisk until smooth.
Remove from the heat and stir in the rum, if using, and the vanilla extract.
The sauce can be cooled, covered, and refrigerated for up to 1 week.
Reheat over low heat or in the microwave.
Serve warm.
Ingredients:
sugars, granulated
cream, fluid, heavy whipping
alcoholic beverage, distilled, rum, 80 proof
vanilla extract
Directions:
Combine the sugar and 1/4 cup water in a medium saucepan and bring to a boil over high heat, swirling the pot occasionally (do not stir) to even out the color.
Cook until deep amber in color, 10 to 12 minutes.
While the caramel is cooking, pour the heavy cream into a small saucepan and bring to a simmer over medium heat.
Remove from the heat and keep warm.
When the caramel has reached a deep amber color, slowly whisk in the heavy cream.
Be careful; the hot mixture will bubble.
Whisk until smooth.
Remove from the heat and stir in the rum, if using, and the vanilla extract.
The sauce can be cooled, covered, and refrigerated for up to 1 week.
Reheat over low heat or in the microwave.
Serve warm.