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Full Online Book HomeLearning KitchenDesserts - Caramel Sauce
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Desserts - Caramel Sauce Post by :jello8 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2073

Click below to download : Desserts - Caramel Sauce (Format : PDF)

Desserts - Caramel Sauce

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 suitable utensil (Pyrex measuring cup is a good choice) combine sugars, corn syrup and water. 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 lgiht caramel sauce is desired after sauce has cooled at least 5 min. gradually stir in 2 Tbl. cream

Sauce will be of a thicker consistency at room temp or when refrigerated.
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2 cups dark, sweet cherries, stemmed and pitted or: 1 pkg (12 oz) frozen dry packed cherries 1/2 cup maple syrup 1/4 cup honey or cherry jam 1 tbl cornstarch 1 tbl water In a small saucepan, bring cherries, syrup and honey to a simmer. Dissolve cornstarch in water and stir in the cherry mixture. Cook, stirring, until thickened, about 1 min. Remove from heat. Serve over waffles, pancakes, pond cake, ice cream, etc.
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1-3/4 cups light corn syrup 2 cups maple syrup 1/4 cup water 1/ cup firmly backed brown sugar 3 cups coarsely chopped pecans, toasted. Combine corn syrup, maple syrup, water and sugar in a 4 quart saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Simmer for 5 to 8 minutes, stirring occasionally. Stir in nuts. Immediately fill hot pint or half-pint jars with mixture, leaving 1/4 inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 10 minutes.
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