Mango-Caramel Sauce

[Guest guest]

Mango-Caramel Sauce

 

1 cup granulated sugar

2 tablespoons water

3/4 cup canned mango juice, heated

1 vanilla bean, split

 

Place the sugar in a heavy bottom saucepan. Cook over medium-high heat until the

sugar starts to melt. Brush down the sides of the saucepan with a pastry brush

dipped in water. Swirl the pan gently so that the sugar melts evenly. Cook 5 to

7 minutes, until it reaches 330 degrees on a candy thermometer and is deep amber

in color.

Meanwhile, heat the mango juice in a small saucepan. Carefully pour the heated

juice into the caramel (the caramel will sputter and boil when the juice is

added) and remove from the heat. Stir until smooth and add the vanilla bean. Let

cool slightly before using.

Makes 1 scant cup.

 

 

[Guest guest]

This sounds awesome! What would you use it on or with? Desserts?

 

AJ <coolcook wrote: Mango-Caramel Sauce

 

1 cup granulated sugar

2 tablespoons water

3/4 cup canned mango juice, heated

1 vanilla bean, split

 

Place the sugar in a heavy bottom saucepan. Cook over medium-high heat until the

sugar starts to melt. Brush down the sides of the saucepan with a pastry brush

dipped in water. Swirl the pan gently so that the sugar melts evenly. Cook 5 to

7 minutes, until it reaches 330 degrees on a candy thermometer and is deep amber

in color.

Meanwhile, heat the mango juice in a small saucepan. Carefully pour the heated

juice into the caramel (the caramel will sputter and boil when the juice is

added) and remove from the heat. Stir until smooth and add the vanilla bean. Let

cool slightly before using.

Makes 1 scant cup.