"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Sauce - Caramel Recipe

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This recipe for Sauce - 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: Thursday, December 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
1/4 cup water
1 cup heavy cream or evaporated milk

Directions:
Directions:
In a heavy saucepan, combine sugar and water. Bring to a rolling boil, swirling the pan often. Do not stir with a spoon, swirl the pan. Cook, swirling the pan occasionally, until the mixture is a deep caramel color and has the consistency of thin syrup, about 10 15 minutes. If sugar granules stick to the side of the pan, brush down with a pastry brush. Remove from heat. VERY CAREFULLY stir in cream (adding cold to hot it will bubble up, so stand back and use a long handle wooden spoon), return pan to high heat and boil sauce until it regains the consistency of a thick syrup, about 2 minutes. Serve cold or warm.
Yield: cup

 

 

 

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