Drizzle this warm caramel sauce over your favorite ice cream or over slices of pound cake.
Ingredients
- 4 teaspoon cornstarch
- 1 12-ounce can evaporated milk (1-1/2 cups)
- 1/2 cup light-colored corn syrup
- 1/4 cup margarine or butter
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 1 cup dry-roasted peanuts or other nuts (plain peanuts, pecans, or cashews)
Preparation
- 1. In a medium saucepan combine cornstarch and milk; add corn syrup and margarine or butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in brown sugar and vanilla. Cool slightly, about 5 to 10 minutes. Just before serving, stir in nuts.
- 2. Serve warm over ice cream.
- Make-Ahead Tip: Cool mixture and store in a covered container in the refrigerator up to 1 week. To serve sauce that has been chilled, reheat in a saucepan over low heat until warm. Or, microwave 1 cup of the mixture in a glass measure on 100 percent power (high) for 1 to 1-1/2 minutes or until warm, stirring once. Stir in nuts just before serving. Makes about 3-1/2 cups (twenty 1/4-cup servings).
- *Note: To give this sauce as a gift, spoon it into decorative jars. Tie the nuts in plastic bags and attach them to the jars with a serving spoon or ice-cream scoop. Stick on a label with directions for storing and reheating the sauce. Decorate with fancy ribbon.
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