Looking for a rich and delicious topping for your favorite desserts? Try this butter caramel sauce. Perfect for drizzling over ice cream, cakes, or any dessert in need of a decadent touch.
3/4 cup granulated sugar
1/8 teaspoon salt
1/2 cup white corn syrup
1/4 cup butter or margarine
1 cup half and half, divided
1/2 teaspoon vanilla extract
Combine the sugar, salt, corn syrup, butter, and half of the half and half in a heavy saucepan over low heat. Cook, stirring frequently, until the sauce reaches 250 degrees F on a candy thermometer.
Add the remaining half and half and cook, stirring constantly, until the temperature reaches 216 degrees F. Stir in the vanilla. Use the sauce immediately or store in an airtight container in the refrigerator and reheat gently before using.
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.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
January 18, 2009
This is a delicious carmel sauce! My only suggestion would be to cook it to about 225 or 230 (no more) as I like it a little thicker. It was very easy to make and complimented my apple crisp ala mode quite nicely.
January 20, 2007
This is a wonderful recipe! Easy to do and it comes out a very good consistancy for drizzing on apples as a treat. I have served it for my ladies Bible studies and Moms club and they all loved it. I have modified it to use all organic ingredients.