This is a wonderful sauce to serve with bananas or drizzled (or poured) on ice cream. Make sure you keep stirring and use low heat, as it is sugar-based and it can stick to the pan.And I've tried it using salted butter, but found that unsalted butter tastes better. This recipe serves 4.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDz-NGPrzrZR1HbDamNpr2T8GPqkr3CG5dpJwANvj1WXto9DSJDkwqJGBVytG51CNJm4wYuKpoIl5sJa7jIFMfWrnJbR3K5METHlYzBzJhsoX7nfyhjuuX5CEZhkgXjW-wIWW65mxmoqJy/s400/caramel+sauce+1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lZfo7CQ8ljJg-LYkqWqQF2PerNglXScYR7IyobcorcxuwVvWpjHOHDZa3N4UpG0qZwABrxP1wwBDKBCKeLNIU3nxBNaDJmTaIoQk0v_bK8x8ktBDlgjWyUav_dgYLLG6i6xezQTYhqWd/s400/caramel+sauce+2.jpg)
If served with bananas, then the healthiness of the fruit cancels out the butter/sugar/cream-iness of the sauce (caveat: not medically proven!).
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