Recipes for the Web

Barrington Software Incorporated

Caramel Topping

The caramel can be stored at room temperature for up to three days, or refrigerated for three

months. To reheat, microwave on high for about

1 minute, stirring twice, or else put it in a bowl over simmering water, stirring occasionally, for 7

minutes.

Yields 1 cup, enough for two cheesecakes.

1 cup sugar

1 Tbs. corn syrup

1/4 cup water

1/2 cup heavy cream, heated

2 Tbs. unsalted butter, softened

1 tsp. vanilla extract

In a heavy 4-quart or larger saucepan, preferably nonstick, stir together the sugar, corn syrup, and

water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves

and the syrup is bubbling, about 5 min. Stop stirring and allow it to boil undisturbed

until it turns a deep amber (380°F). Immediately remove it from the heat and slowly and carefully

pour the hot cream into the caramel. It will bubble up furiously.

Using a high-temperature, heat-resistant rubber spatula, or a wooden spoon, stir the mixture until

smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the

pan to the heat and stir until they dissolve. Stir in the butter. The mixture will be streaky but will

become uniform after cooking slightly and stirring. Allow to cool for 3 minutes and then gently stir

in the vanilla extract.

From Fine Cooking NO.35

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