Caramel Sauce 2 cups whipping cream ¼ cup butter ½ tsp baking soda 2 cups sugar ½ cup water 2 tsp lemon juice Cook first 3 ingredients in a Dutch oven over medium heat, stirring occasionally, until butter melts; remove mixture from heat. Bring sugar, ½ cup water, and lemon juice to a boil in a Dutch oven over high heat, stirring occasionally. Reduce heat to medium-high, and boil, stirring occasionally, 8 minutes or until mixture begins to brown. Reduce heat to medium, and cook, stirring occasionally, 5 minutes or until mixture is caramel colored. Pour sugar mixture gradually into whipping cream mixture. Remove from heat; let stand 1 minute. Whisk until smooth. Cook over medium-low heat, stirring occasionally, until a candy thermometer registers 230 (thread stage); cool. |
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