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Caramel Sauce https://www.metro.ca/userfiles/image/recipes/Sauce-caramel-62.jpg PT15M PT05M PT20M
In a saucepan, stir in brown sugar, corn syrup and butter; bring to a boil and cook for 2 minutes. Remove from heat.In a mixing bowl, combine milk and cornstarch; add to brown sugar mixture.Returne saucepan over heat and cook again stirring constantly for 1 or 2 minutes.Place mixture in a blender; blend until very smooth.
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3 cups (750 mL) brown sugar 1 cup (250 mL) corn syrup 1/4 cup (60 mL) butter 1 cup (250 mL) milk 2 Tbsp. (30 mL) corn starch 1 Tbsp. (15 mL) crème de menthe or rum extract 2 cups (500 mL) any flavour of ice cream
Caramel Sauce

Caramel Sauce

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1 Vote
  • Gluten-free
1
L
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 cups
    (750 mL)
    brown sugar
  • 1 cup
    (250 mL)
    corn syrup
  • 1/4 cup
    (60 mL)
    butter
  • 1 cup
    (250 mL)
    milk
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  • 2 Tbsp.
    (30 mL)
    corn starch
  • 1 Tbsp.
    (15 mL)
    crème de menthe or rum extract
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    450 g OR CLUB HOUSE VANILLA EXTRACT 43 ml OR SMUCKER'S SUNDAE SYRUP SELECTED SIZES, SELECTED VARIETIES


  • 2 cups
    (500 mL)
    any flavour of ice cream
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Imprimer ma sélection

Preparation

In a saucepan, stir in brown sugar, corn syrup and butter; bring to a boil and cook for 2 minutes. Remove from heat.

In a mixing bowl, combine milk and cornstarch; add to brown sugar mixture.

Returne saucepan over heat and cook again stirring constantly for 1 or 2 minutes.

Place mixture in a blender; blend until very smooth.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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