Caramel for Cranberry-Almond Tarts
Use this recipe to make Cranberry-Almond Tarts.
- Yield: Make enough for thirty 1-inch tarts
Source: The Martha Stewart Show, December Holiday 2007
- 2 cups sugar
- 1/4 cup light corn syrup
- 1 1/4 cups heavy cream
In a small heavy-bottomed saucepan, combine 1/2 cup water with sugar and corn syrup. Place over high heat and cook, brushing down sides of pan with a wet pastry brush, until mixture is amber in color. Immediately remove from heat and slowly stir in cream. Let cool to room temperature before using.