CARAMEL
SAUCE FOR DIPPED APPLES OR ICE CREAM
TOPPING
1
1/4 c. light brown sugar, firmly packed
2/3
c. light corn syrup
2/3
c. whipping cream
1/2
stick butter
1/8
tsp. salt
Combine
all ingredients in medium saucepan. Stir over low heat until sugar dissolves
(about four minutes). Increase heat to medium-high. Boil sauce without
stirring
until mixture registers 238 degrees (softball stage) on candy thermometer,
about 11 minutes. Cool.
Can
be used over ice cream or to dip apples. Roll the dipped apples in toasted nuts
for Halloween treats.
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