This recipe for Caramel for Rolls, by Michelle Richter, is from Brumbaugh Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 T. butter 1 c. brown sugar 1 1/2 T. white corn syrup 1 T. water 3 T. whipping cream
To make caramel for only one pan of rolls (9 inch). Melt butter in pan. Stir in brown sugar, white corn syrup, water and whipping cream. Distribute in pan. Place rolls on top. Bake according to your bread recipe. I usually use this caramel for pull-aparts.
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