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COOKBOOK DIGEST

Tuesday, March 25, 2008

Easy Caramel Sauce

This is a quick, easy, and delicious caramel sauce. You always thought it was hard to make caramel, didn't you? It's not, but you have to be organized. Lay out all your ingredients by the stove where you're working, because if you delay with anything, the caramel will burn. Use a pan with high sides, because the sauce will bubble up when you add the butter and cream. And since melted sugar is twice as hot as boiling water, you don't want to get this stuff on you. I usually wear oven gloves while making it, so as not to get any splashes on my skin, but you can keep a dish of ice water close by to put your hands in if you get any splashes as an alternative. Make sure no pets or small children are underfoot. Delicious on ice cream.

Easy Caramel Sauce

1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream


Heat sugar on medium high heat in a heavy-bottomed 2 or 3-quart saucepan. As the sugar begins to melt, stir slowly with a whisk.

As soon as all of the sugar has melted and the liquid sugar is amber in color, immediately add the butter to the pan. Whisk until the butter has melted.

Once the butter has melted, take the pan off the heat. Whisk in the cream until caramel sauce is smooth. Let cool in the pan for a couple of minutes, then pour into a glass jar and cool to room temperature. Keeps in the refrigerator for up to 2 weeks.

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2 comments:

Corrine said...

thanks this was helpful!

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