| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive10 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Water |
| 6 |
tb |
Light corn syrup |
| 1/2 |
c |
Heavy cream |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
In a heavy bottom saucepan simmer sugar, water, corn syrup, and a
pinch of salt, stirring until sugar is dissolved. Boil mixture,
without stirring, until a golden caramel. Remove pan from heat and
add cream and vanilla, stirring until combined well, about 1 minutes.
Cool sauce at room temperature (sauce will thicken as it cools).
Sauce keeps, covered and chilled, 3 weeks. Bring sauce to room
temperature before serving.
Yield: 3/4 cup.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9252
Converted by MM_Buster v2.0l.
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