While the soufflés bake, gently reheat the Salted
Caramel in a small saucepan over low heat until warm and easily pourable.
Not exact matches
Combine the 20
caramels with the 1 1/2 teaspoons of water
in a
small saucepan over low heat.
In a
small saucepan, combine the
caramel and heavy cream and cook
over low heat until the
caramel are melted and the mixture is smooth.
To make the topping: Place
caramel and cream
in a
small saucepan and warm
over low heat, or put the ingredients
in a microwave - safe bowl and microwave at
low power.
In a
small saucepan over low heat, melt remaining
caramels with 1 tbs of water, whisking until smooth.