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Caramel Sauce for Ice Cream Sundaes Recipe

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This recipe for Caramel Sauce for Ice Cream Sundaes, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Monday, June 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup (7 ounces) granulated sugar
ľ teaspoon salt
2 tablespoons (1 ounce) cold water
6 tablespoons (3 ounces) butter, melted
Ĺ cup (4 ounces) heavy cream or whipping cream
2 teaspoons vanilla; or ľ teaspoon butter-rum or butterscotch flavor; or 1 tablespoon rum

Directions:
Directions:
Place the sugar, salt, and water in a deep, heavy-bottom saucepan; it should be at least 2-quart capacity, as the syrup will bubble up during preparation. Stir to combine, and heat over medium-high heat, stirring to help it along, till the mixture starts to bubble.

When the mixture comes to a boil, reduce the heat to medium and watch carefully. The syrup will begin to turn golden around the edges. Shake the pan in a swirling motion to keep the syrup moving, and to prevent the edges from burning before the center colors. Stir the edges in towards the center occasionally.

After a couple of minutes, the syrup will begin to darken. If it looks like itís getting dry on top, stir until itís syrupy again. As soon as itís a rich amber color, remove it from the heat and stir in the butter. Once the butter has been absorbed, stir in the cream. Stir till smooth; donít worry, itíll seem lumpy at first, but will smooth out. Add the vanilla or flavor of your choice; butter-rum is tasty. Or stir in a tablespoon of rum. When the sauce is smooth, let it sit in the pan for a couple of minutes before pouring it into a glass or ceramic container to cool. Cool to room temperature, and store in the refrigerator. Reheat briefly before serving.

Number Of Servings:
Number Of Servings:
12 ounces or 1 1/3 cups
Personal Notes:
Personal Notes:
Start with sugar, butter, salt, and cream. Add heat. Finish with vanilla or the complementary flavor of your choice (or a spoonful of rum). The result? Thick, rich caramel sauce. The directions for this sauce look a bit fussy at first glance, but follow them carefully and youíll do just fine.

I got this recipe from www.kingarthurflour.com

 

 

 

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