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Caramel Sauce


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 c Brown sugar
1 1/2 ts Cornstarch
1 c Light cream
1/4 c Butter
1 ts Vanilla



Combine the brown sugar and cornstarch in the top of a double boiler.


Gradually add the cream and stir until the sugar is dissolved. Place over simmering water.


Add the butter and cook, stirring constantly, until the mixture is smooth and thickens slightly. Cook for a few minutes longer, stirring


often, about 10 minutes in all.


Remove from the heat and stir in the


vanilla and brandy. Serve hot over steamed pudding. Yields about 2 cups sauce.


Pairs Well With


Notes

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