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Caramel
Preparation info
- Yield: Approximately
7 lbs
. - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Lb | Oz | Each | Name of ingredient |
Method
Note that there will be caramel left after serving this dessert. Reserve, refrigerated, either for another batch, or for another use. It could also be used as a sauce for a poached pear, served with vanilla ice cream.
- Cook sugar, water, and Trimoline in a large, wide, heavy saucepan until deep golden brown, or when it reaches approximately 340°F.
- Add crea
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Components
- Caramel
Part of
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