Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Caramel Sauce
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 387
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 100
- Dietary Fiber
- 0
- Sugar
- 100
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 4
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
Ingredients
2 cups sugar
1 1/4 cup water
Directions
- In medium-sized saucepan combine sugar and 1/2 cup of the water. Use a pastry brush dipped in cold water to wash down any sugar granules from the pot's sides. Cook over a moderate heat, swirling the pan occasionally, until the color is dark brown and the mixture has the distinctive fragrance of caramel, about 10 to 15 minutes. Pour caramel into a 9-inch round cake pan, coating the bottom and the sides, some caramel will be left over. Swirl to coat evenly. Slowly and carefully add the remaining 3/4 cup of water to the caramel left in the saucepan. Bring to a boil and cook over moderate heat until the caramel dissolves, about 5 minutes. Occasionally stir and brush down the sides with the pastry brush dipped in cold water to prevent crystallization. Set this caramel sauce aside to chill until serving time.