Caramel Sauce

Whether given away as a Christmas gift or savored to drizzle over cakes, pies, or ice cream, this caramel sauce recipe is easy to make.



by 10  people


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Servings: 8
Serving size: 2  tablespoon
Yield: 1 cup
Total Time: 15 mins
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Ingredients
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    3/4  cup 
    packed brown sugar
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    1/4  cup 
    water
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    1   teaspoon 
    lemon juice
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    1/3  cup 
    whipping cream
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    1   tablespoon 
    butter
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    1/2  teaspoon 
    vanilla

Directions
1.
In a heavy small saucepan combine 3/4 cup packed brown sugar, 1/4 cup water, and 1 teaspoon lemon juice. Bring to boiling over medium heat; reduce heat. Simmer about 10 minutes, stirring occasionally, until slightly thickened and bubbly.
2.
Carefully stir in 1/3 cup whipping cream and 1 tablespoon butter. Cook and stir until butter is melted. Remove from heat; stir in 1/2 teaspoon vanilla. Cool sauce completely (can be served at room temperature).
3.
Cover and refrigerate up to 3 days or freeze in moisture- and vapor-proof plastic freezer container. Seal, label, and freeze up to 3 months. Makes 1 cup (eight 2-tablespoon servings).
To serve:

1.
Thaw sauce overnight (about 12 hours) in refrigerator.
Nutrition information
Per Serving: cal. (kcal) 126, Fat, total (g) 5, chol. (mg) 18, sat. fat (g) 3, carb. (g) 20, Monosaturated fat (g) 1, sugar (g) 20, vit. A (IU) 194, vit. C (mg) 1, Riboflavin (mg) 0, sodium (mg) 22, Potassium (mg) 80, calcium (mg) 20, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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