Cookbook:Caramel Sauce I
| Caramel Sauce I | |
|---|---|
| Category | Sauce recipes |
| Yield | 2 cups (650 g) |
| Difficulty |  |
Nutrition Facts | ||
|---|---|---|
| 36 servings per recipe | ||
| Serving size | 1 tablespoon (18 g) | |
| Amount per serving Calories |
52 | |
| % Daily Value* | ||
| Total Fat 0g | 0% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Total Carbohydrates 13g | 5% | |
| Dietary Fiber 0g | 0% | |
| Total Sugars 13g | ||
| Includes 13g Added Sugars | 26% | |
| Protein 0g | 0% | |
| Vitamin D 0mcg | 0% | |
| Calcium 0mg | 0% | |
| Iron 0mg | 0% | |
| Potassium 0mg | 0% | |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
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Ingredients
[edit | edit source]Procedure
[edit | edit source]- Melt sugar in saucepan and heat slowly, stirring constantly until golden brown
- Carefully stir in the boiling water.
- Cook for 3 minutes, then remove from the heat.