Try this Caramel Sauce recipe, or contribute your own.

Still searching for what to cook ?

Name: Caramel Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 1/4 c Water; 2 c Sugar

Find the most delicious recipes here

INGREDIENTS

1 1/4 c Water
2 c Sugar

Servings

INSTRUCTIONS

In medium-sized saucepan combine sugar and 1/2 cup of the water. Use a pastry brush dipped in cold water to wash down any sugar granules from the pots sides. Cook over a moderate heat, swirling the pan occasionally, until the color is dark brown and the mixture has the distinctive fragrance of caramel, about 10 to 15 minutes. Pour caramel into a 9-inch round cake pan, coating the bottom and the sides, some caramel will be left over. Swirl to coat evenly. Slowly and carefully add the remaining 3/4 cup of water to the caramel left in the saucepan. Bring to a boil and cook over moderate heat until the caramel dissolves, about 5 minutes. Occasionally stir and brush down the sides with the pastry brush dipped in cold water to prevent crystallization. Set this caramel sauce aside to chill until serving time. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6107 broadcast 07-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-23-1996 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

Alert editor

Caramel Sauce

1 1/4 c Water
2 c Sugar

In medium-sized saucepan combine sugar and 1/2 cup of the water. Use a  pastry brush dipped in cold water to wash down any sugar granules  from the pots sides. Cook over a moderate heat, swirling the pan  occasionally, until the color is dark brown and the mixture has the  distinctive fragrance of caramel, about 10 to 15 minutes. Pour  caramel into a 9-inch round cake pan, coating the bottom and the  sides, some caramel will be left over. Swirl to coat evenly. Slowly  and carefully add the remaining 3/4 cup of water to the caramel left  in the saucepan. Bring to a boil and cook over moderate heat until  the caramel dissolves, about 5 minutes. Occasionally stir and brush  down the sides with the pastry brush dipped in cold water to prevent  crystallization. Set this caramel sauce aside to chill until serving  time.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # TH-6107 broadcast  07-15-1996) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    08-23-1996    Recipe by: Susan Feniger and Mary Sue Milliken

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1348g)
Recipe Makes: 1

Calories: 4644
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 4.4mg		0 %
Potassium 25.5mg		1 %
Total Carbohydrate 1199.8g		353 %
	Dietary Fiber 0g	0 %
	Sugars, other 1199.8g
Protein 0g		0 %
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.

About Our Nutrition Facts

Calories per serving: 4644

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe