In a medium saucepan, place sugar and corn syrup. Without stirring, cook over low heat until the sugar dissolves and the liquid is clear. Raise the heat to medium and continue cooking, swirlin the liquid in the pan occasionally so that it cooks evenly and becomes deep amber. (370-376)
Do not go past 380.
Immediately remove the caramel from the heat and whisk in the butter, 1 tablespoon at a time until incorporated. Add the cram and whisk until evenly incorporated.
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|Serving Size: 1 Serving (1486g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3681 (66%)|
|Amt Per Serving||% DV|
|Total Fat 409g||545 %|
|Saturated Fat 255.3g||1277 %|
|Monounsaturated Fat 116.1g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 1441.9mg||444 %|
|Sodium 378.5mg||13 %|
|Potassium 719.3mg||19 %|
|Total Carbohydrate 500.2g||147 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 500.2g|
|Protein 19.6g||28 %|
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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: 5612
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