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.

*From Betty Crocker's New Cookbook, 8th Edition*

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