Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Peruvian Caramel Sauce Recipe
    Lost? Site Map

    Peruvian Caramel Sauce

    Peruvian Caramel Sauce. Photo by Baby Kato

    1/2 Photos of Peruvian Caramel Sauce

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    mary winecoff's Note:

    Goat's milk is traditionally used in this recipe but evaporated milk works well. This must cook a long time to ensure the fullest caramel flavor. Pair with fruit or ice cream

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat evaporated milk, milk and bing soda to boiling; remove from heat.
    2. 2
      Heat brown sugar and water in Dutch oven over low heat, stirring constantly, until sugar is dissolved. Add milk mixture. Cook uncovered over medium-low heat, stirring frequently, until mixture is very thick and golden brown, about 1 hour. Pour into bowl, cover and refrigerate at least 4 hours.

    Browse Our Top Condiments, Etc. Recipes

    Ratings & Reviews:

    • on June 01, 2011

      45

      The flavor here was really excellent but I had a little trouble getting the right texture. I cooked the last step for about an hour and a half and it never really got to the syrup stage. Still delicious though! I used as a topping for butternut squash flan. Made for ZWT7.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2008

      I am going to try this on my caramel rolls! I think I will try it out on our church members the next time it is our turn to do breakfast! Looks really good! I am a lover of goats milk so I will use that instead of the evaporated milk... Thanks for recipe I will rate it when I have a chance to make it up! :) Jelly

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2008

      55

      Wow, incredible flavor Mary. Thank you so much for sharing this treasure. We enjoyed this rich, thick, creamy, sweet, smooth caramel sauce very much. This recipe was quick and really easy to make. Simply put, it was pure amborsia when served with ice cream. I'll be making this often.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Peruvian Caramel Sauce

    Serving Size: 1 (152 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 252.7
     
    Calories from Fat 49
    19%
    Total Fat 5.4 g
    8%
    Saturated Fat 3.3 g
    16%
    Cholesterol 20.8 mg
    6%
    Sodium 165.4 mg
    6%
    Total Carbohydrate 47.5 g
    15%
    Dietary Fiber 0.0 g
    0%
    Sugars 40.0 g
    160%
    Protein 4.9 g
    9%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites