Here is my little place on the web where I can share all my favourite recipes, and randomly some other little tidbits that I might find helpful or simply amusing.
All of these recipes have been kitchen tested and approved by me. Except the ones you dislike. I have no idea where those came from.
Tuesday, May 31, 2011
Divine Caramel Sauce
2 cups sugar
3/4 cup stick butter or marg.
2 cups heavy whipping cream
1 cup light corn syrup
pinch of salt (omit if using salted butter)
1 tsp. vanilla
1. Heat all ingredients except vanilla to boiling in heavy Dutch oven over medium heat, stirring constantly; reduce heat slightly. Boil about 30 minutes, stirring frequently, until sugar is dissolved and mixture is caramel colored.
2. Stir in vanilla. Serve hot or warm. Store in refrigerator for up to 2 months.