Caramel Sauce... I searched for a "foolproof" caramel sauce. I finally came upon a good one ...one that makes sense to me! This involves you covering the pan so that there will be condensation which in turn "brushes the sugar crystals on the sides of the pan" Really, all it does is to mimic the process that I didn't want to deal with...so, I think this will do for me! For this recipe, I halved the ingredients and forgot to heat the cream and it still came out. So, in my book this is a great recipe. Happy to share it with you!
Place the sugar and water in a medium, heavy saucepan. Bring to a simmer over medium heat, swirling occasionally I just swirl the pot and do not use any spatula or wooden spoon. Cover the pan, raise heat to medium-high, and cook for 2 minutes, or until the liquid gives off large, thick bubbles. You will notice some condensation. Remove the cover and cook, swirling the syrup, until it turns golden brown. Be careful so as not to over brown or burn. Keep an eye on it ...it shouldn't take too long. Remove the pan from heat and stir in the butter with a wooden spoon. Add the cream, stirring constantly, then add the vanilla or any flavoring you want. I used Irish cream to make it my own! Return the pan to low heat and stir constantly until any lumps have melted and the syrup is smooth. Serve warm over ice cream or cake, or pour into a jar, cover and refrigerate for up to 1 week. ~adapted from CDKITCHEN.COM~
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 138 (52%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 52.2mg||16 %|
|Sodium 42.4mg||1 %|
|Potassium 24.8mg||1 %|
|Total Carbohydrate 33.2g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 33.2g|
|Protein 0.7g||1 %|
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Calories per serving: 267
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