Divine Caramel Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 C sugar
3/4 C butter
2 C heavy whipping cream
1 C light corn syrup
Dash of kosher salt
1 tsp Mexican vanilla
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Directions: |
Directions:1. Heat all ingredients except vanilla to boiling in heavy 4-quart Dutch oven over medium heat, stirring constantly. Reduce heat slightly.
2. Boil about 30 minutes, stirring frequently, until sugar is dissolved and mixture is light caramel colored.
3. Stir in vanilla. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.
Makes 4 cups of sauce.
NOTE: a double batch fills 6 12-oz jelly jars. |
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Personal
Notes: |
Personal
Notes: This makes a beautiful Christmas gift. For 2015, I gave a gift basket containing 4 red and white ceramic ice cream bowls, a jar of this sauce and a jar of Velvet Fudge Sauce (recipe also in this cookbook). I also made little bags of Chocolate Cookie Crumb topping. A few years ago I added a jar of Marshmallow Peppermint Sauce to the gift baskets (recipe in this cookbook).
Of course I crafted some labels for the top and dangles tied on with striped red and white baker's twine this year. My friends loved it!
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