"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sauce - Easy Caramel Recipe

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This recipe for Sauce - Easy Caramel, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, October 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
6 tablespoons butter
1/2 cup heavy cream or evaporated milk
1/8-1/4 cup water, optional

Directions:
Directions:
Have all ingredients out and ready. Heat sugar on high heat in a 2 or 3 quart saucepan. May need to add water to "wet sand" consistency. May remove sugar granules on inside of pan with a rubber spatula or pastry brush. Do not stir; may swirl pan. The sugar should turn a dark amber color. Slowly add butter and whisk and stir until it is completely emulsified. After count of 3 slowly add cream, a little at a time, whisking all the time. Add a pinch of salt.
Note: When you add the butter and cream it will foam - Be careful! Whisk until smooth. Cool in pan for a few minutes and then store in Mason jar. Will keep in refrigerator for up to 2 weeks. Makes a little over 1 cup of sauce.

 

 

 

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