Thursday, September 15, 2011

Caramel Sauce

So yesterday, I realized, at about 4 p.m., that chili was on the menu for supper.  Not usually a big deal to remember that so late in the day, since we usually eat supper around 6 p.m.  Sure, I didn't have any ground beef thawed out, and I usually like to let the chili simmer in the crock pot all day, but 2 hours would have been enough time to get it put together. 

Unfortunately, yesterday Hubby had a meeting at 6, so we needed to eat at 5:15 at the latest.

Normally, if I found myself in this situation, I would have declared it "fend for yourself" night, but I decided to put a little effort in and make waffles (just in case you're thinking, "that's almost as easy," I do make them from scratch. ... it's still almost as easy, though).

And then, AKD said, "oops, I forgot to write syrup on the list."

Oops.  Not that I had actually checked the list before I went grocery shopping that morning (but don't tell him that).

I remembered AKD saying that one time when he had spent the night at a friend's house, the friend's parents had made their own pancake syrup, so I thought I'd give it a try.

No high speed internet, so I couldn't look it up online quickly, so I turned to my trusty cookbooks.  Not a single pancake syrup recipe to be found.  Bummer.  I mean, I didn't mind, because I don't use syrup on my waffles or pancakes, or anything else, for that matter, but I felt bad for those other people.

I decided to check for sauce recipes, and found this caramel sauce recipe in my Better Homes and Gardens NEW COOK BOOK (which is actually quite old, being a hand me down from my much older brother).  Well, it's better than nothing, I thought, and it only uses small amounts of things we already have, so if no one likes it, we'll just throw it away.

1/2 c. packed brown sugar (I used dark brown sugar)
1 T cornstarch
1/3 c light cream (I used 2% milk)
2 T light corn syrup
1 T margarine or butter
1/2 t vanilla

In a 2-cup measure, mix sugar and cornstarch.  Stir in 1/4 c. water, then cream and corn syrup.  Micro-cook, uncovered, on high for 2 to 3 minutes or till bubbly, stirring every minute until slightly thickened, then every 30 seconds.  Stir in margarine and vanilla.  Serve warm or cool over ice cream, fruit, cheesecake, or cake.  Makes 1 cup.

Well, I'm sure you know the punchline--it was delicious.  We loved it.  Of course we did, or else I wouldn't be posting about it.  AKD got out some cool whip and our waffles were so yummy with caramel sauce and cool whip.  Just imagine if we'd had any toasted pecans to sprinkle on top!  Mmmm.  There were a few lumps in our sauce, so I would definitely use a whisk next time to mix.  I think I would also use actual cream, rather than milk.

Maybe you have a favorite dessert recipe that you could drizzle this caramel sauce on.  You should share it with me, here.  If you need more detailed instructions for entering the Accidental Dessert contest, click here and scroll down.  Enter as many times as you would like...my brother has (and is).

AND, I'm sure you've all been waiting to find out what the FABULOUS prize is..  Well, it's FABULOUS, folks.  I mean, really a great prize.  I'm sure you'll LOVE it.  It's...

it's...

it's...

going to be revealed in tomorrow's post!

1 comment:

  1. So, THAT'S where our other copy of the cookbook got to.... my slightly younger sister stole it from us!

    ReplyDelete

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