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Celestial Caramel Sauce
- add review
- #32062
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
10 tablespoons unsalted butter
2 cups light brown sugar, packed
1 cup light corn syrup
1 teaspoon salt
1 cup whipping cream
3 tablespoons dark rum
directions
In a medium-size saucepan, combine the butter, brown sugar, corn syrup and salt and slowly bring the mixture to a boil, over medium-high heat. Boil until the sugar has melted, about 8 minutes.
Then boil 2 minutes longer, stirring often with a wooden spoon. Stir in the cream, bringing the mixture back to a boil and continue to let it boil slowly for 2 minutes longer.
Pour in the rum, stir to blend, then let the sauce cool and thicken. Store in a covered clean glass jar. If very cold, remove from the refrigerator at least 1 hour before serving.
This is effortless and a sinfully perfect topping for almost any dessert. It keeps for months in the refrigerator.
added by
ldinkoff1
nutrition data
494 calories, 25 grams fat, 68 grams carbohydrates, 1 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
As the first review stated you should use a bit larger than medium saucepan because it does boil up. Very, very easy to prepare just don't walk away because it does boil up so it needs a stir to keep it from boiling over. Before I added the heavy cream, I took it off the heat so it wouldn't boil up. I returned it to the heat and continued as the recipe stated. I was serving this to some who had an alcohol addiction problem in the past, so I added only 1 teaspoon of VANILLA instead of the rum and it was really yummy. Make it, you will really like it. It is so good you will want to eat it by the spoonful. I served it over bread pudding (and off the spoon.) YUM!!
November 24, 2004
This is soooo yummy! I would suggest that you use a larger saucepan though. As my medium saucepan was too small, I had to take some out before I added the rum. The rum made it really good, but the flavor is strong. I tasted the portion that I had removed before I added the rum and it was the most amazingly delicious treat I've had in a while. This recipe is wonderful both ways... It just depends on how you feel about the rum flavor. Also, I am horrible in the kitchen and I had no problem making this. Thanks!