Sauces Archives - Eat Good 4 Life https://www.eatgood4life.com/category/sauces/ Healthy and tasty food for everyone to enjoy! Fri, 22 Mar 2013 02:03:55 +0000 en-US hourly 1 Easy Breeze Caramel Cinnamon Sauce https://www.eatgood4life.com/easy-breeze-caramel-cinnamon-sauce/ https://www.eatgood4life.com/easy-breeze-caramel-cinnamon-sauce/#comments Sat, 16 Oct 2010 22:13:00 +0000 http://thun.liquidweb.com/~eatgoodo/2010/10/easy-breeze-caramel-cinnamon-sauce.html I had some heavy cream in the fridge that was sitting there for a few days already. I figured I had to use it before I had to throw it away. Today, I did not have much time or did not want to be in the kitchen for too long so I thought of making […]

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I had some heavy cream in the fridge that was sitting there for a few days already. I figured I had to use it before I had to throw it away. Today, I did not have much time or did not want to be in the kitchen for too long so I thought of making some caramel for future use. 

I have not made caramel in a while and to tell you the truth I do not know why because it is super easy to make and it tastes much better than the ones you buy at the supermarket.

This is a very easy recipe to do, will not take more than 15 minutes or so. You just need some boiling time, that’s all. On any event, now I have some caramel in the fridge to use very soon. I am so happy I made this….

Easy Breeze Caramel Cinnamon Sauce

Miryam's original recipe

Yield: 6 servings

Ingredients:

1 1/2 cups unrefined sugar
1/3 cup water
1 cup heavy cream, an extra 1/4 cup if you like it runny, I like it thick
1 1/2 teaspoons pure vanilla extract, I put slightly more
1/2 teaspoon ground cinnamon, this can be omitted if you just want the vanilla flavor

 

Directions:

Mix the water and sugar in a medium saucepan.

Cook over low heat for 5 to 8 minutes, until the sugar dissolves. Do not stir.
Increase the heat to medium and boil uncovered until the sugar turns a warm amber brown, about 5 to 7 minutes, gently swirling the pan to stir the mixture. (Watch the mixture very carefully at the end, right before when starts turning color because the caramel will burn very quickly)

Turn off the heat. Stand back to avoid splattering and slowly add the cream, vanilla, and cinnamon. Simmer over low heat, whisking constantly until the caramel dissolves and the sauce is smooth, about 2-3 minutes, I use a whisk to do this. Allow to cool at room temperature. It will thicken as it sits.

TIP: Store in the fridge on an air tight container until ready to use. This recipe makes quite a think caramel, which is what I like, if you want it a bit more runny use an extra 1/4 cup of heavy cream in the recipe.

Nutrition facts calculated based on the recipe giving 6 servings.

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