member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Caramel Sauce


    Source of Recipe


    Cooking Light, Nov/Dec 1993, page 116

    List of Ingredients





    1 cup sugar
    1/4 cup water
    1 tablespoon margarine
    3/4 cup evaporated skimmed milk
    1/2 teaspoon vanilla extract
    1 Dash salt

    Recipe



    When warm, this sauce is thinner than store-bought caramel sauce. It becomes thicker when chilled, but it's still pourable and perfect over ice milk. Combine sugar and water in a medium-size heavy saucepan. Place over medium-low heat, and cook 13 minutes or until sugar dissolves. (Do not stir). Cover, increase heat to medium, and boil 1 minute. (This will dissolve any sugar crystals clinging to sides of pan). Uncover and boil an additional 10 minutes or until amber or golden. (Do not stir).

    Remove from heat; let stand 1 minute. Carefully add margarine, stirring until margarine melts. Gradually add milk, stirring constantly. (Caramel will harden and stick to spoon.) Place pan over medium heat, and cook 3 minutes or until caramel melts and mixture is smooth, stirring constantly. Remove from heat; stir in vanilla and salt. Pour caramel into a bowl; cover and chill. Yield: 1-1/4 cups

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |