Warm caramel sauce from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes by Richard Sax

  • store-cupboard ingredients
  • heavy cream

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on July 07, 2019

    Delicious! I cooked sugar to 375F for a strong caramel flavor. Smooth and glossy when warm, it thickened to a mayonnaise-like consistency when chilled. People wanted to eat it straight from the storage jar. What survived was great with both vanilla financiers and rice pudding.

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