Caramel Sauce

posted by Maree 11-06-98 4:26 AM

Caramel Sauce

1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup light corn syrup
3 Tbl. water
2 tsp. butter

In a 2 cup suitable utensil (Pyrex measuring cup is a good choice) combine sugars, corn syrup and water. Cook 3 minutes to 3 minutes 30 seconds, until sugar is dissolved and mixture comes to a full rolling boil. Stir two to three times during cooking. Last stir in butter. Let cool slightly before serving. Makes 3/4 cup

Variations: reduce water to 2 Tbl; and stir in 2 Tbl. rum after stirring in butter. Or, if a lgiht caramel sauce is desired after sauce has cooled at least 5 min. gradually stir in 2 Tbl. cream

Sauce will be of a thicker consistency at room temp or when refrigerated.

Serve warm or cold over ice cream, baked apples or use as a dipping sauce for fresh apple wedges, banana chunks, marshmallows or pecan halves.

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