Caramel Sauce and Caramel Cream Filling

Top pound cake or ice cream with this DIY caramel sauce, or mix that same sauce with cream cheese to create a decadent caramel filling for cakes, pies, and cream puffs.

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  • Makes: 3/4 cup
  • Start to Finish: 20 mins

Caramel Sauce and Caramel Cream Filling

Directions

  1. For the Caramel Sauce, in a small saucepan combine the brown sugar and 1 tablespoon cornstarch. Add 1/4 cup apple cider or apple juice and butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. In a small bowl beat 1 egg yolk; gradually stir in 1/2 cup of the hot brown sugar mixture. Add the egg mixture to the saucepan. Cook and stir until bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat; cover and cool. Use 1/2 cup of the Caramel Sauce for the Caramel Cream Filling. If necessary, thin the remaining Caramel Sauce with 1 to 2 teaspoons apple cider or apple juice to make a topping of drizzling consistency. Makes 3/4 cup.
  2. For Caramel Cream Filling, in a bowl beat 1, 8-ounce cream cheese until fluffy. Gradually beat in 1/2 cup of the Caramel Sauce.
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