Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma

Have great fun making Hot Caramel Sauce

Judith Bell

Food Editor

Very recently two very special young women stopped by to cook with me. Addie Kuntz is learning the culinary profession in the old-fashioned way...she's doing it. Currently she is a sous chef in a very upscale Japanese restaurant. She comes to cook with me when she has a day off. She is the daughter of Kathleen and Dave Kuntz. I've known Kathleen since she was a toddler.

Makenzi Ditzler is Addie's cousin. She was a surprise that day. Makenzi is the daughter of John Ditzler Jr. and his wife Paulette. John is like my "second son." Paulette is a culinary instructor. John and Paulette are amazing cooks, and it seems that the youngest daughter knows her way around the kitchen, too!

The three of us had an instructive yet laughter-filled afternoon.

Our dessert choice was Hot Caramel Sauce. It is such a good recipe with only three ingredients; it is simple and can be made well in advance of serving. It turns vanilla ice cream into a noteworthy dessert.

Hot Caramel Sauce will be one of the recipes in the Village News Holiday Cookbook exclusive to Village News subscribers. See page ___ for the details., You don't want to miss this wonderful collection of tested recipes that you won't find anywhere else.

Hot Caramel Sauce

½ cup (1 stick) butter

1 cup sugar

½ cup whipping cream

Melt butter in a heavy medium-size saucepan over low heat. Stir sugar into melted butter. When mixed, increase heat to medium and cook, stirring occasionally, until mixture is a rich caramel color. The mixture will also appear quite thick.

Remove the saucepan from heat. Blend in cream. It will foam up and then settle down. If there are lumps, return to heat and stir with a whisk until lumps disappear. Serve warm over ice cream.

Refrigerate any hot caramel sauce. When ready to use, warm over low to medium heat.

Makes 1 ½ cups


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