Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Caramel Sauce
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- #40413
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1/2 cup heavy cream
3 tablespoons butter
3 tablespoons lightly corn syrup
1 1/2 cup packed light brown sugar
directions
Combine the heavy cream, butter, corn syrup, and brown sugar in a heavy saucepan over medium heat.
Bring the mixture to a boil and cook for 3 minutes, stirring constantly. Cook longer if the sauce isn't thick enough.
Remove the sauce from the heat. Let cool slightly then use as desired.
Leftover sauce can be stored in the refrigerator in an airtight container for up to a week. Reheat gently before using.
nutrition data
89 calories, 3 grams fat, 15 grams carbohydrates, 0 grams protein per serving. This recipe is low in sodium.
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reviews & comments
August 7, 2010
THis is one of the better recipes Ive tryed. It was easy to make and tasted better then any store bought. Fantastic over poached bananas and vanilla icecream
March 21, 2009
loved this easy, foolproof recipe. it turns out absolutely wonderful in texture and taste. Having had failures with other types of caramel sauces - I was delighted that this easy one delivers exactly what I wanted.