Best Divine Caramel Sauce Recipes

DIVINE CARAMEL SAUCE

Steps:

• In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally.
• Stir in whipping cream; heat to boiling. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.

DIVINE CARAMEL SAUCE

Steps:

• In 2-quart saucepan, over med-med high heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally. It will begin to get a bit darker in color. (At this point you can choose to let it go farther for a few more mins to get a nice depth, I would say no more than 8 mins). Stir in whipping cream; heat to boiling. Remove from heat and let it sit in the pot or heat proof bowl. Allow to cool about 30 minutes. Serve warm. Caramel will be on the thin side when still warm. For thicker sauce: refrigerate overnight, give it a good stir and use as you wish. Store covered in refrigerator up to 2 months.

DIVINE CARAMEL SAUCE

Steps:

• 1. Heat all ingredients except vanilla to boiling in heavy 4-quart Dutch oven over medium heat, stirring constantly reduce heat slightly. Boil about 30 minutes, stirring frequently, until sugar is dissolved and mixture is caramel colored.2. Stir in vanilla. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.*Do not use vegetable oil spreads.NUTRITION FACTS: 1 Tablespoon Calories 75 (Calories from Fat 35) Fat 4g (Saturated 3g) Cholesterol 15mg Sodium 30mg Carbohydrate 10g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1/2 Fruit 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.