Serve this luscious caramel
cream topping over ice cream, cake or fresh fruit such as peaches
or nectarines.
Caramel
Cream Topping
- 1 cup granulated sugar
1 cup water
1/2 cup heavy cream
1/4 cup evaporated milk
- In a 3-quart heavy sauce
pan, combine sugar and water. Over high heat, bring to a rapid
boil, stirring to dissolve sugar. Continue boiling, without stirring,
until syrup is light caramel or honey colored (swirling pan near
end of cooking period), about 10 to 12 minutes.
- Remove pan from heat and
place on a damp cloth to prevent slipping. Slowly wisk in cream
and milk. Return to medium heat. Cook whisking constantly, until
caramel dissolves and mixture thickens slightly, about 2 minutes.
Cool to room temperature. Can be stored covered in refrigerator
for several weeks.
Makes about 1 cup.
Recipe provided courtesy of The Sugar Association,
Inc.
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