granulated sugar 1/2 cup water 1 tablespoon light corn syrup * 3/4 cup + 2 tbsp heavy cream 2 tbsp butter 1/4 to 1/2 cup bourbon, for gluten-free, use 7 tbsp potato vodka + 1 tbsp brown sugar ** or add more cream for a non-alcoholic version
* Adding a little corn syrup helps keep the sugar from reforming crystals and becoming grainy. When you are making caramel, a little extra insurance never hurts! ** The distillation process destroys any gluten in the grains used to make liquor. But many producers add caramel coloring to deepen the brown color. Many people have reactions to the gluten in the coloring. If you are serving people with celiac or anyone who is highly reactive, use the potato vodka with brown sugar dissolved in it.
Even if it feels like you're putting too muchsauceand your poor little lumps of dough are drowning in it, don't worry, this is what's going to give you the delicious gooey caramel covered dough that this pudding is famous for
My love for infusing foods with a bit of alcohol is no place better represented than at Thanksgiving and Christmas when the cooking and baking are at a fever pitch and making something new sometimes requires nothing more than a bit of bourbon
Â And then a drizzle of some more low carb caramelsauce to finish it off. Â Then I swirled in some homemade low carb caramelsauce into the batter, and sprinkled the top with a cinnamon crumb mixture halfway through baking
I could have eaten just cornbread for dinner and been perfectly happy. Fortunately, I stopped for groceries on Thursday evening after work - although I wasn't the only one who had the idea to prepare for a cold weekend indoors - the store was bustling with people buying warm comfort food for the storm