| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Vegetable oil |
| 1 1/2 |
c |
Light brown sugar |
| 2 |
c |
Pure maple syrup |
| 1/2 |
c |
Whipping cream |
| 1 |
tb |
Unsalted butter |
INSTRUCTIONS
Preparation time: 10 minutes Cooking time: 10-15 minutes Yield: 4 cups
1. Lightly grease a large sheet pan with vegetable oil; set aside. Combine
sugar, syrup and cream in heavy saucepan. Heat to a simmer over medium
heat, slowly cooking to 244 degrees as indicated on a candy thermometer.
Remove from heat; stir in butter until melted. Pour onto prepared pan and
cool to thicker consistency, 10 to 15 minutes.
2. Meanwhile, set up double boiler over simmering water. When caramel is
thickened, scrape into top of double boiler; heat to soften caramel to a
spoonable consistency. Use to coat apples or as a cake or ice cream
topping.
Note: If not using caramel immediately, cool on sheet pan, then scrape into
an airtight container and refrigerate. When ready to use, reheat in double
boiler.
Nutrition information per tablespoon: Calories ...... 53 Fat .............
1 g Cholesterol .. 5 mg Sodium ...... 5 mg Carbohydrates .. 12 g Protein
....... 0 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@aol.com
on Nov 10, 1997
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