CARAMEL SAUCE FOR CARAMEL PECAN BROWNIES
We like this sauce over cooled Caramel Pecan Brownies, but it also makes a rich topping for ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Stir together the sugar and the water in a 2-quart saucepan over medium heat. Without stirring again, cook until the mixture is dark amber in color, swirling pan carefully and occasionally while cooking, about 20 minutes.
- Reduce the heat to low. Slowly and carefully add the cream, stirring with a wooden spoon when the bubbling dies down. Scrape the vanilla seeds into pan; add the pod. Add the lemon juice and butter. Stir to combine. Remove pod.
- Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.
Nutrition Facts : Calories 100 g, Cholesterol 10 g, Fat 1 g, Fiber 3 g, Protein 9 g, Sodium 2 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
