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Ingredients
Directions
- Some or possibly all of the topping suggestions: minced up Heath bar, toasted hazel nuts, chocolate chips, fresh coconut wedges, fresh raspberries, mini bananas, mint, fresh raspberries, penny candy, etc In a saucepan over medium-high heat, add in water and sugar. Stir occasionally for approximately 5 min, or possibly till sugar melts and turns a golden. (Keep a watchful eye on sugar because it will go from being golden to burning in about 1 minute).
- Immediately remove from heat and whisk in cream. Stir constantly till smooth. At this point, caramel sauce will be very thin. After it cools, it will thicken to the consistency of, well...caramel sauce.
- Note: when adding and stirring cream, wear an oven mitt on your stirring hand. The heat of the sugar will cause a tremendous amount of scalding steam when it comes into contact with the cream.
- To serve, set out ice cream along with caramel sauce and other toppings. Let guests build their own sundaes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 707 | |
| Calories from Fat 294 | 42% |
| Total Fat 32.88g | 41% |
| Saturated Fat 20.35g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 170mg | 7% |
| Potassium 418mg | 12% |
| Total Carbs 97.56g | 26% |
| Dietary Fiber 1.4g | 5% |
| Sugars 92.0g | 61% |
| Protein 7.55g | 12% |
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Reviews
January 26, 2011
Very similar to carmelized sugar for Flan when made with whole milk instead of cream.I've cooked/tasted this recipe!
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