Caramel Sauce II

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes To create the texture of caramel sauce, you need a 1:1 ratio of fat and liquid. In this recipe, heavy cream (40% fat) is used along with butter to create this ratio. If you want to substitute milk you will need to use less milk and more butter to keep the ratio. You can also substitute soy-milk and margarine to make a vegan caramel sauce, but make sure to keep the fat:liquid ratio. You can easily halve this recipe if you wish. If it is sealed in clean canning jars, the sauce can be stored for 3 months without refrigeration. Or, store refrigerated for up to 6 months.

Cuisine: not stated · categories: Medium Difficulty recipes; Recipes; Recipes for caramel; Recipes using butter; Recipes using corn syrup; Recipes using granulated sugar; Recipes using heavy cream; Recipes without servings

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