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.

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3.5 by 3 people

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  • Makes: 8 servings
  • Serving Size: 2 tablespoon
  • Makes: 1 cup
  • Start to Finish: 15 mins

Caramel Sauce

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.
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Nutrition Facts (Caramel Sauce)

  • Per serving:
  • 126 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 18 mg chol.,
  • 22 mg sodium,
  • 20 g carb.,
  • 0 g fiber,
  • 20 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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3 Ratings

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