Yield: Yields about 3 cups.
This sauce keeps well, making it a great last-minute way to dress up dessert. Drizzle over ice cream or plain cakes; mix with nuts and spread between cake layers; pour on apple-filled crêpes or grilled pineapple.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Orange Caramel: Make the basic recipe, adding orange juice in place of the cream.
Butterscotch: Combine 2 cups light brown sugar, 12 Tbs. butter, and 4 Tbs. light corn syrup. Cook, stirring, over medium heat until the sugar dissolves and the sauce boils and becomes smooth. Finish as for basic recipe with 3/4 cup heavy cream and 1/2 tsp. salt.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?