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Creamy Caramel Sauce
Submitted by administrator on Sun, 06/05/2011 - 12:39
Makes about 3/4 cup
- 3/4 cup sugar
- 1/4 cup water
- 6 tablespoons light corn syrup
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla
Step 1: In a heavy saucepan simmer sugar, water, corn syrup, and a pinch salt, stirring, until sugar is dissolved.
Step 2: Boil mixture, without stirring, until a golden caramel. This may take up to 15 minutes (depending how hot your burners are).
Step 3: When the mixture is a golden caramel color, remove pan from heat and add cream and vanilla, stirring until combined well, about 1 minute.
Step 4: Cool sauce to room temperature (sauce will thicken as it cools). Sauce keeps, covered and chilled, 3 weeks. Bring sauce to room temperature before serving.