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Caramel Vervet Sauce
in Diana's Recipe Book
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![]() ![]() ![]() ![]() ![]() (total ratings: 1) [Read reviews] [Post a review] |
Servings: Makes 2 cups Sauce |
Ingredients: ![]() 2 cups whipping cream 1 recipe Caramel Powder (recipe follows below) |
Instructions: In a 6- to 8-quart pan, bring cream and caramel powder to a rolling boil, stirring (powder lumps, then melts). Serve warm or cool. Caramel Powder Ingredients: 1 1/3 cups granulated sugar Instructions: 1. Line a 10 X 15-inch pan with aluminum foil. 2. In a 10 to 12-inch nonstick frying pan over medium-high heat, shake sugar often until melted and amber-colored, 8 to 10 minutes. 3. Pour melted sugar onto foil. Let stand until hard, about 30 minutes. Peel off foil and break caramel into chunks. 4. With motor running, drop chunks into a food processor and whirl into a fine powder. Or whirl chunks in batches in a blender. Immediately store in airtight container. Powder keeps indefinitely, but absorbs moisture quickly if exposed to air. NOTES: Mixture is fluffier than sugar, so you get more than you start with. For a simple treat, sprinkle onto servings of ice cream. Makes about 1 cup and 6 tablespoons. |
Source: Sunset Magazine |
Date: July 21, 2002 |
Reviews
Reviewer: debi
Rating:




Review:
I needed this for a XMas gift making help. *Thank you* for listing it!
Rating:





Review:
I needed this for a XMas gift making help. *Thank you* for listing it!