Excellent served on pound
cakes and over fresh fruit.
Check out Linda's
Butters, Condiments, Sauces, Relish & Jelly Recipes
for more great ideas.
Burnt Caramel Cream
Recipe Type:
Condiments and Sauces,
Cream
Yields: 1 1/2 cups
Prep time: 10 min
Cook time: 5 min
Ingredients:
1/2 cup granulated
sugar
2 tablespoons water
1/8 teaspoon
salt
1 teaspoon pure vanilla extract
1 cup
heavy whipping cream
Preparation:
In a small saucepan over medium heat, combine
sugar, water, and salt; let sit until well blended. Cook, without stirring,
until mixture turns a golden brown. Immediately remove from heat.
Off the heat, stirring constantly with a wooden
spoon, very gradually add whipping cream (mixture will clump and harden). Return
to medium heat, stirring constantly, until mixture is smooth.
In a medium bowl, place caramel cream. Cover
and chill until very cold (about 1 1/2 hours in the freezer or 3 hours in the
refrigerator). May be refrigerated for up to 3 days.
Up to 6 hours before serving, beat the caramel
until stiff peaks form. Cover and refrigerate until ready to use.
Yields 1 1/2 cups.
