I have a question about step 3 on the recipe "Applesauce Cake with Caramel Glaze" from merrill. It says:
"TheRunawaySpoon wisely advises that you put a piece of foil or paper under the cooling rack to catch any drips before you start the glaze. Put the butter in a medium saucepan with the brown sugar, cream and salt and set over medium heat. Bring to a full rolling boil, stirring constantly. Boil for one minute exactly, and then pull it off the heat."
My question is: if I'm making this paerve for a meat meal, what can I replace the heavy cream with? It looks delicious! Thanks.
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