Dessert Topping: Caramel Sauce by Maree

posted by Maree 09-22-100 6:06 AM

Caramel Sauce
Serve warm or cold over ice cream, baked apples or use as a dipping sauce for fresh apple wedges, banana chunks, marshmallows or pecan halves.

1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup light corn syrup
3 Tbl. water
2 tsp. butter

In a 2 cup microwave suitable utensil (Pyrex measuring cup is a good choice) combine sugars, corn syrup and water. In microwave, cook 3 minutes to 3 minutes 30 seconds, until sugar is dissolved and mixture comes to a full rolling boil.

Stir two to three times during cooking. Last stir in butter. Let cool slightly before serving.
Makes 3/4 cup

Variations: reduce water to 2 Tbl; and stir in 2 Tbl. rum after stirring in butter. Or, if a light caramel sauce is desired after sauce has cooled at least 5 minutes, gradually stir in 2 Tbl. cream. Sauce will be of a thicker consistency at room temp or when refrigerated.

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