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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Divine Caramel Sauce |
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Print this Recipe Prep: 5 min; Cook: 40 min; Cool: 30 min Q 4 cups This sauce bubbles up as it cooks, so be sure to make it in a large pan. 2 cups sugar 3/4 cup butter or stick margarine 2 cups whipped cream (heavy) 1 cup light corn syrup Dash of salt 1 tablespoon vanilla extract 1. Heat all ingredients except vanilla to boiling in heavy 4-quart Dutch oven over medium heat, stirring constantly; reduce heat slightly. Boil about 30 minutes, stirring frequently, until sugar is dissolved and mixture is caramel colored. 2. Stir in vanilla. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired. *Do not use vegetable oil spreads. NUTRITION FACTS: 1 Tablespoon Calories 75 (Calories from Fat 35); Fat 4g (Saturated 3g); Cholesterol 15mg; Sodium 30mg; Carbohydrate 10g (Dietary Fiber 0g); Protein 0g % DAILY VALUE: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0% DIET EXCHANGES: 1/2 Fruit; 1 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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