Try this Tangerine Caramel Sauce recipe, or contribute your own.
Suggest a better descriptionMix cream and tangerine juice and heat until just before boiling, keep warm. Combine the sugar with the water. Cover and bring to a simmer. Uncover and increase heat to maintain simmer. Do not stir but wash down any sugar crystals clinging to side of pan with a pastry brush dipped in water. Watch pan carefully, swirling it from time to time until syrup turns golden brown. Off heat and whisk in cream-tangerine mixture in a steady stream. Mixture will bubble dramatically so stir carefully. Whisk in butter by bits until completely combined. Stir in vanilla, salt and brandy or bourbon to taste. Store indefinitely covered in the refrigerator. Serve warm or cold. This recipe yields about 2 cups of sauce. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9742 broadcast 11-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-22-1996 Recipe by: John Ash
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Serving Size: 1 Serving (1203g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4283 | ||
Calories from Fat: 198 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 13.7g | 69 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 81.5mg | 25 % | |
Sodium 26mg | 1 % | |
Potassium 82.2mg | 2 % | |
Total Carbohydrate 1052.5g | 310 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1052.3g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4283
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