Caramel Sauce

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* Exported from MasterCook *

 

Caramel Sauce

 

Recipe By :Dana Jacobi

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 teaspoon cornstarch

1 cup vanilla soymilk

1/4 cup sugar

 

Mix the cornstarch into the soymilk in a small bowl. Set aside on a baking

sheet.

 

Put the sugar in a heavy, deep, small saucepan. Add 1 tablespoon water.

Holding the pot by the handle, tip it so the water swirls around, wetting the

sugar completely.

 

Set the pot over medium heat. Cook until the sugar bubbles and becomes crusty,

then turns golden, beginning around the edges, about 10 minutes. Do not stir.

When the sugar is evenly honey-colored and it smells like it is just beginning

to burn, place the pot on the baking sheet.

 

Stir the soymilk mixture. Pour it into the pot, standing back to avoid

splatters. Stir carefully so it does not splash. Keep stirring until the

hardened sugar dissolves into the milk. Place the pot over medium heat. When

the sauce comes to a boil and thickens slightly, pour it into a bowl to cool.

 

Serve at room temperature, stirring to mix in the darkened top.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

Yield:

" 1 cup "

 

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Per Serving (excluding unknown items): 199 Calories; trace Fat (0.0% calories

from fat); trace Protein; 51g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Other Carbohydrates.

 

NOTES : Given the choice, I prefer caramel to chocolate desserts. Better yet,

serve this sauce with chocolate desserts. When making this sauce, always wear a

long oven mitt and tilt your head away when adding liquid to the hot caramel. A

bit of cornstarch gives the sauce just enough body. The thicker version has the

consistency of chocolate sauce. Try this sauce with a baked apple.

Nutr. Assoc. : 0 0 0