Caramel Sauce | PCC Natural Markets

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Caramel Sauce

Yield: about 1 cup, enough for 8 sundaes

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Divine over plain vanilla or chocolate ice cream.

Ingredients

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Preparation

Put 2 tablespoons sugar in a heavy, nonreactive saucepan and put the pan over medium-high heat. When sugar is melted around the edges and starts to turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.

Add remaining sugar, 2 tablespoons at a time, stirring as needed and allowing most of the sugar to melt before adding more. Watch carefully as the sugar darkens, stirring gently so it melts evenly.

When caramel becomes a dark mahogany color, remove the pan from the heat and immediately but slowly pour cream into the pan. (The mixture will steam and bubble up, so wear oven mitts and long sleeves to avoid splatters and steam burns.) When the bubbling subsides, gently stir to completely blend the cream into the caramel. If lumps of hardened caramel remain in the pan, just put the pan over low heat and stir until caramel is melted.

Stir in salt and let cool until just warm. (The sauce will stay extremely hot for quite a while.) If not using within a few hours, transfer to a container to refrigerate. Rewarm before using.

Each serving: 180 cal, 8g fat (5g sat), 30mg chol, 20mg sodium, 26g carb, 0g fiber, 0g protein

Source: Recipe adapted from "Sweet Cream and Sugar Cones"

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