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Shirley's Butter Cream Caramel Sauce




Source of Recipe


Robyn Osborn on Mimi's Recipe Exchange Board






Recipe Introduction


I have not yet tried this recipe.





List of Ingredients



• 2 c. sugar
  
• 3/4 c. light corn syrup
  
• 1/8 tsp. salt
  
• 1/4 c. butter
  
• 2 c. heavy cream, divided
  
• 1 tsp. vanilla
  






Instructions



1. Combine sugar, syrup, salt, butter, and 1 cup of cream in large, heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Gradually add remaining cream so boiling doesn't stop. Continue stirring until temperature reaches 215 degrees (if you don't have a candy thermometer, this will take about 5-7 minutes). The color of your mixture will turn a light brown and begin to thicken.
   
2. Remove from heat. Stir in vanilla extract and pour into several small jars or into a 1 quart jar.
   






Final Comments


Robyn's Note: I serve this with fresh apple slices. Very Yummy!

This does make quite a bit. The next time I make it, I am going to cut it in half and see how it turns out.

Gift idea: Put in designer bottle in basket with some apples and a nice/good knife.