This is a spectacular recipe. It takes only moments to make and my family absolutely loves it. Every time I tell someone about it they come up with a new way to use it.
Photo by Kristin Dula.
Mix sugar and flour in a small pot. Stir in water. Cook gently stirring constantly until slightly thickened. Add butter and simmer 6-8 more min. Remove from heat. Whisk in cinnamon and vanilla.
Serve hot over apple pie, pancakes, ice cream, bread pudding etc. Makes one and a half cups.
I use light brown sugar so that it enhances not overwhelms the flavor. I use flour instead of cornstarch so that it doesn't get jello-like and can be reheated.
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Submit YoursThis sauce was absolutely beautiful. I made it to go with cinnamon raisin scrolls. It was greatly enjoyed by all. I will definitely add it to my cookery book for future desserts. Thank you!
Have not tried yet, but sounds delicious. My question is, can this sauce be jarred and refrigerated and if so, what would shelf life be.
Your response is greatly appreciated :
Ok I haven't actually tried this recipe out, but it sounds fantastic! How could you go wrong with caramel and cinnamon...I'm pretty sure you can't. I even have a CD called Hot Caramel I could listen to while making it ;) http://www.irenecara.com/entry.htm