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Top cakes and ice cream with this delicious sauce.

Source: Martha Stewart Kids, July/August 2004



Cook's Notes

Keep an eye on the pan: Just before the syrup turns medium amber, remove it from the heat (it will continue to cook for a few seconds). Once cooled, sauce can be refrigerated in an airtight container up to 3 weeks. Reheat in a saucepan or the microwave; stir in 1 tablespoon heavy cream.

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How would you rate this recipe?
  • MS10464864
    18 DEC, 2018
    This is my "go to" recipe when I need caramel sauce. I've been using it for years and no one has ever been disappointed!
  • Kymberlymccabe
    25 OCT, 2016
    This recipe is a total waste of time and the disappointment. This is my second try at this and this time I even used a candy thermometer for the temperature and it's still did not turn out correctly.

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