Caramel sauce is primarily used for sweets, but added to other sauces, it may become a wonderful part of savory sauces as well. Incredible!

Hot Caramel Sauce - The Pillsbury Cookbook
Recipe type: Sauces
Serves: 12
  • 1 1/2 Cups sugar
  • 1 Cup half-and-half
  • 1/2 Cup light corn syrup
  • 6 Tablespoons butter
  • 1/2 teaspoon vanilla
  1. In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn syrup and butter.
  2. Bring to a full boil.
  3. Gradually add remaining half-and-half. BE SURE BOILING DOES NOT STOP!
  4. Cook over medium heat to soft ball stage (230 degrees F.), stirring occasionally.
  5. Remove from heat; stir in vanilla. (Caution, it will splatter if caramel is too hot!)
  6. Serve warm over ice cream or cake. Makes 2 cups.
Nutrients Per 1 Tablespoon: Calories 80; Dietary Fiber 0g; Protein 0 g; Sodium 35mg; Carbohydrate 13 g; Potassium 10mg; Fat 3 g; Calcium 2% U.S. RDA; Cholesterol 8 mg; Iron 2% U.S. RDA

Serve with desserts. Perfect over ice cream or apple pie.

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