Creamy Caramel Sauce
- Active Time 25m
- Total Time 30m
Yields 2 1/4 cups
Creme fraiche is a perfect balance of flavor -- sweet, tangy, slightly bitter.
- 1 cup sugar
- 1/4 cup water
- 1/2 teaspoon lemon juice
- 1 cup heavy cream
- 1/2 cup creme fraiche (may substitute with heavy cream)
Combine the sugar, water and lemon juice in heavy 1-quart saucepan. Stir over medium-low heat until the sugar dissolves, frequently brushing down the sides of the pan with a wet pastry brush. Increase the heat; boil without stirring until the syrup turns deep golden brown and a candy thermometer registers 335 degrees F, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan, about 10 minutes. Remove from the heat and cool 5 minutes.
Carefully add the cream (the caramel will bubble up vigorously). Return to low heat; stir until any bits of caramel dissolve. Remove from the heat. Whisk in the creme fraiche. Transfer to a bowl. Cover and refrigerate.
Serving size = 1 tablespoon
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
51 calories; 3g total fat; 10mg cholesterol; 4mg sodium; 6g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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