Recipe Archives->Preserving->Caramel Sauce

CREAMY CARAMEL SAUCE

1 cup sugar
1 cup whipping cream
1/2 cup packed light brown sugar
1/3 cup corn syrup
1 teaspoon vanilla extract

Place granulated sugar, cream, brown sugar and corn syrup in heavy
2 qt saucepan. Stir over low heat until mixture boils.  Carefully
clip candy thermometer to side of pan (do not let bulb touch bottom
of pan). Cook, stirring occasionally, about 20 minutes or until
thermometer registers 238 degrees. Immediately remove from heat.
Stir in vanilla. Cool about 15 min. Serve warm or pour into clean
glass jars and seal tightly. Store up to 6 months in refrigerator.
Reheat sauce over low heat before serving. Makes about 2 cups sauce.

Printable version: caramel-sauce.txt.