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Nutrition Facts
Serving Size 1 (102g) Recipe makes 4 servings
Calories 94
Calories from Fat 26		(28%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 9mg		3%
Sodium 36mg		1%
Potassium 132mg		3%
Total Carbohydrate 13.7g		4%
	Dietary Fiber 0.0g	0%
	Sugars 14.4g
Protein 3.0g		5%
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Caramel Cream

Recipe #363703 | 15 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Chef Citron
Mar 30, 2009

This is from the Imperial Sugar website. Nice to pour over bread pudding or cakes or straight into your mouth!!

SERVES 4 -8 , 1 saucepan cream (change servings and units)

Ingredients

1 1/2 cups whole milk
3-4 tablespoons imperial sugar or dixie crystals light brown sugar, firmly packed, to taste
1 teaspoon vanilla extract

Directions

1
Warm milk with sugar over a medium low setting, stirring until sugar has dissolved.
2
Remove from heat and add vanilla extract.

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Featured Reviews for This Recipe

From: Chef*Lee

On Apr 3, 2009

The flavor is really great in this cream. I would call it more of a sauce than cream though. It doesn't really thicken, though I may not have cooked it long enough because I didn't want it to scorch. I used dark brown sugar and double-strength pure vanilla extract. I poured it over some sweet raisin bread and it really tasted great. Chilled, you actually could have this as a drink if you are feeling decadent!

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