Caramel
Sauce
1 1/2 Cups sugar
1/2 Cup Light corn syrup
6 Tablespoons margarine or butter
1 Cup light cream or evaporated milk
1/2 teaspoon salt
1 to 1/2 teaspoon vanilla extract
1/2 Cup Light corn syrup
6 Tablespoons margarine or butter
1 Cup light cream or evaporated milk
1/2 teaspoon salt
1 to 1/2 teaspoon vanilla extract
Mix all ingredients in a 2 qt. sauce pan. Bring to a rolling boil over medium to high medium heat, stirring constantly. Boil for about 3-4 minutes, continuing to stir constantly. Remove from heat and allow to cool. If the oil starts to separate, return to the stove and boil longer. Cool to desired warmth before serving with ice cream.
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I don't use corn syrup any more, and I haven't made this recently, so I don't know what the best substitute would be for that. Maybe there is non-GMO corn syrup available by now.
This syrup goes well on cake, pie, ice cream or even on fresh fruit like apples or bananas.
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