Rich caramel sauce drizzled over angel food cake gets a fresh fruit topping before being served to waiting guests. This dessert recipe is a don't miss!

Kathy Kingsley
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To make the caramel sauce: Combine sugar and 1/4 cup water in a medium-size, heavy saucepan over medium-high heat, stirring to dissolve the sugar. Add the lemon juice, and bring to a boil. Cook, without stirring, about 5 minutes, until syrup turns golden. (Be careful not to let it burn.)

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  • Remove syrup from heat. Using a wooden spoon, stir in the butter until melted. Pour milk into a small microwave-safe bowl. Microwave on HIGH 30 seconds. Gradually stir milk into caramel until blended. (Caramel will begin to harden.)

  • Return caramel to mediumhigh heat, and cook, stirring often, 1 minute, until hardened caramel has dissolved. Remove from heat, and stir in vanilla and salt (makes about 3/4 cup sauce).

  • Top cake slices with fruit, and drizzle with warm sauce.

  • Quick tip: Make the caramel sauce ahead of time and store in the fridge for up to 5 days. Serve warm.

Nutrition Facts

241 calories; fat 2g; saturated fat 1g; mono fat 0.4g; poly fat 0.2g; protein 3g; carbohydrates 55g; fiber 1.5g; cholesterol 4mg; ironmg; sodium 312mg; calcium 76mg.