Vanilla Caramel Mold
From tuilelaith 11 years agoIngredients
- MOLD shopping list
- 3 envelopes unflavored gelatin shopping list
- 1 cup sugar shopping list
- 3/4 teaspoon salt shopping list
- 4 cups milk shopping list
- 4 teaspoons vanilla shopping list
- 4 cups whipping cream shopping list
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- SAUCE shopping list
- 1/4 cup margarine or butter shopping list
- 1/4 cup flour shopping list
- 3 cups light cream shopping list
- 1 1/2 cup light brown sugar shopping list
- 1 1/2 cups granulated sugar shopping list
- 3/4 teaspoon salt shopping list
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- toastED coconut shopping list
- 2 - 3 1/2 ounce cans shredded coconut shopping list
How to make it
- MOLD
- In a 2-quart saucepan, stir gelatin, sugar and salt.
- Gradually stir in milk.
- Cook over medium heat, stirring frequently, until gelatin is completely dissolved; stir in vanilla.
- Refrigerate until mixture mounds when dropped from spoon , about 1 hour.
- In a large bowl, with mixer at medium speed, beat cream until soft peaks form.
- With spoon or wire whisk, gently fold in gelatin mixture.
- Pour mixture into 12-cup ring mold.
- Refrigerate until set, about 3 hours.
- Unmold dessert onto chilled platter; spoon Toasted Coconut into center of dessert.
- On each serving, place about 1/4 cup hot sauce and top with toasted coconut.
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- SAUCE
- In 2-quart saucepan over medium heat, stir flour into hot butter or margarine until blended.
- Gradually stir in cream.
- Add brown sugar, granulated sugar, and salt.
- Cook, stirring constantly, until mixture is thickened.
- Cover and refrigerate.
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- TOASTED COCONUT
- Spread coconut on 15 x 10-inch jelly-roll pan.
- Bake in 350 oven 20 to 30 minutes, until delicately brown, stirring occasionally.
- Cool and store in covered container.
People Who Like This Dish 3
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