Crunch Time: Fun Dessert Toppings

Dress up a dish of ice cream or fruit salad with caramel-glazed cake croutons. Yum!
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1. Heat oven to 350 degrees F. Cut frozen or fresh pound cake into 1/2-inch cubes (about 5 1/2 cups total). Toast in oven on a baking sheet, turning once, until just golden around the edges, about 15 minutes.

2. Line another baking sheet with parchment; set aside. In a pot over medium-high heat, combine 3/4 cup sugar, 3 tablespoons water and 4 tablespoons unsalted butter to make caramel. Stir until sugar dissolves and mixture reaches a boil. (Brush inside of pot with a wet pastry brush to remove stray sugar crystals.) Boil gently without stirring until caramel is medium amber, about 8 minutes.

3. Remove from heat and immediately add cake cubes to pot; stir gently to coat. Quickly pour cubes on parchment and separate. Let cool. Makes 10 servings (1/2 cup each).

Originally published in Ladies' Home Journal, July 2009.


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