CARAMEL SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 15m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Put the cream in a saucepan and bring to the boil. Set aside.
- Combine the sugar and water in a saucepan and bring to the boil. Use a brush dipped in cold water and brush the inside of the saucepan, brushing just about the level of the simmering sauce. Cook over high heat until the mixture is golden brown. Remove from the heat and slowly whisk in the reserved cream. Return to the boil and cook over low heat for two to three minutes. Stir in the vanilla.
Nutrition Facts : @context http, Calories 569, UnsaturatedFat 11 grams, Carbohydrate 69 grams, Fat 33 grams, Protein 2 grams, SaturatedFat 21 grams, Sodium 35 milligrams, Sugar 69 grams
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