Divine Caramel Sauce Recipes

DIVINE CARAMEL SAUCE

Steps:

• In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally.
• Stir in whipping cream; heat to boiling. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

DIVINE CARAMEL SAUCE

Steps:

• 1. Heat all ingredients except vanilla to boiling in heavy 4-quart 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. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.*Do not use vegetable oil spreads.NUTRITION FACTS: 1 Tablespoon Calories 75 (Calories from Fat 35) Fat 4g (Saturated 3g) Cholesterol 15mg Sodium 30mg Carbohydrate 10g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1/2 Fruit 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CARAMEL SAUCE

Steps:

• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.