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Caramel Sauce

Submitted by: Mary on 07/31/2003
3332 views
2.46 avg rating
184 votes
 
 
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Ingredients

1 1/3 C Heavy cream
1 C Splenda

3 T Water
2 T Unsalted butter cut into 4 pieces

Directions

Bring cream to simmer in saucepan. Set aside.



Combine splenda and 3 T water in another saucepan. Stir over medium heat until splenda dissolves. Increase heat to high and boil without stirring until caramel is deep amber color, brushing down sides of pan with wet pastry brush and swirling the pan.



Remove from heat and slowly add warm cream (mixture will bubble vigorously).



Return sauce to low heat and stir until smooth.



Remove from heat and mix in butter.

Servings

16

Calories

1.4

Time to prepare

45 minutes

Difficulty

Average
 

Comments

Serve over desserts and ice creams
 
 
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