Caramel Cream Topping
Serve this luscious caramel cream topping over ice cream, cake or fresh fruit such as peaches or nectarines.
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 whisk 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.