FIRST NATIONAL BANK HOT CARAMEL SAUCE
"This is still a favorite recipe of Judith Bell, who wrote for Taste in the early days."
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup heavy (whipping) cream
Combine butter and sugar in heavy saucepan. Cook over low heat, stirring occasionally, until mixture is a rich caramel color, about 20 minutes or more (mixture will also appear quite thick).
Remove from heat. Stir in heavy cream. Serve hot over ice cream.
Makes 1 1/2 cups
Source: The Best of Taste, The Minneapolis Star, 1972
"This is still a favorite recipe of Judith Bell, who wrote for Taste in the early days."
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup heavy (whipping) cream
Combine butter and sugar in heavy saucepan. Cook over low heat, stirring occasionally, until mixture is a rich caramel color, about 20 minutes or more (mixture will also appear quite thick).
Remove from heat. Stir in heavy cream. Serve hot over ice cream.
Makes 1 1/2 cups
Source: The Best of Taste, The Minneapolis Star, 1972
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