Cook's Caramel Mixture; August 2006
|Serves:||Makes enough caramel sauce for 9x13 pan|
|1 c||brown sugar|
|1/3 c||dark corn syrup|
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DirectionsPlace all ingredients in a heavy saucepan, mix well and heat almost to a boil.Pour into 9x13 pan or (2) 9-inch round pans. Sprinkle with nuts if desired.Place 12 formed rolls evenly on top of the caramel mixture.May refrigerate over-night or bake 375 degrees for 23 minutes.
If you put the formed rolls into the refrigerator over night, they'll need to set out at room temperature 3 hours. Bake at 350 degrees for 20-25 minutes.