Ginger Caramel Sauce
|Brown sugar||1 1⁄4 Cup (20 tbs)|
|Light corn syrup||2⁄3 Cup (10.67 tbs)|
|Preserved ginger syrup||1 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chopped preserved ginger||4 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
1. Combine the sugar, corn syrup, ginger syrup and butter in a saucepan and stir over low heat until the sugar has dissolved. Continue cooking until the mixture forms a firm ball in cold water (242° F. on a candy thermometer).
2. Remove the syrup from the heat and add the cream, chopped ginger and vanilla. Cool. This sauce is recommended for vanilla and coffee ice cream.