1 Review

The flavor is really great in this cream. I would call it more of a sauce than cream though. It doesn't really thicken, though I may not have cooked it long enough because I didn't want it to scorch. I used dark brown sugar and double-strength pure vanilla extract. I poured it over some sweet raisin bread and it really tasted great. Chilled, you actually could have this as a drink if you are feeling decadent!

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Chef*Lee April 03, 2009
Caramel Cream