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In a medium saucepan, combine the sugar with 3 tablespoons of water and cook over moderate heat, stirring to dissolve the sugar. Cook undisturbed until a deep-amber caramel forms, about 6 minutes. Remove the saucepan from the heat and add the cream and salt. Stir until the caramel cream is smooth, about 2 minutes.
Prepare caramel sauce: Place unwrapped caramels and cream in a microwave-safe bowl and heat until melted. Stop microwave and stir every 30 seconds. Once you have a smooth mixture, set aside to cool.
Add in the vanilla extract, 1/4 cup oats, and 1/4 cup brown sugar and mix to combine. Transfer to an 8x8 baking dish. In the same bowl, add the remaining oats and brown sugar.
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In France, parfait refers to a frozen dessert made from a base of sugar syrup, egg, and cream. [9] A parfait contains enough fat, sugar, alcohol, and to a lesser extent, air, to allow it to be made by stirring infrequently while freezing, making it possible to create in a home kitchen without specialist equipment.
Caramel sauce is used in a range of desserts, especially as a topping for ice cream. When it is used for crème caramel or flan, it is known as clear caramel and only contains caramelized sugar and water. Butterscotch sauce is made with brown sugar, butter, and cream. Traditionally, butterscotch is a hard candy more in line with a toffee.
Take a quart of good thick sweet cream, and set it a boiling in a clean scoured skillet, with some large mace and whole cinnamon; then having boil'd a warm or two take the yolks of five or six eggs dissolved and put to it, being taken from the fire, then take out the cinnamon and mace; the cream being pretty thick, slice a fine manchet into ...
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