Ginger Carmel Sauce
1 ¼ cups brown sugar
2/3 cup light corn syrup
1 tbs. syrup from preserved ginger
¼ cup butter
½ cup heavy cream
4 tbs. chopped preserved ginger
½ tsp. vanilla extract
• Combine the sugar, corn syrup, ginger syrup and butter in a saucepan and stir over low heat until the sugar has dissolved.
• Continue cooking until the mixture forms a firm ball in cold water (242 degrees F. on a candy thermometer).
• Remove the syrup from the heat and add the cream, chopped ginger and vanilla.
• Cool.
• This sauce is recommended for vanilla and coffee ice cream.
Yield: 1 ½ cups
Comments
Got something to say?