CLASSIC CARAMEL SAUCE
Provided by Carole Bloom
Categories Sauce Dessert Quick & Easy Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Bring the cream to a boil in a 1-quart saucepan over medium heat.
- Cook the sugar, water, and honey in a 3-quart heavy-duty saucepan over high heat until the mixture comes to a boil. Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan. Do this twice during the cooking process to prevent the sugar from crystallizing.
- Cook the mixture over high heat, without stirring, until it turns amber colored, 6-8 minutes. Lower the heat to medium and slowly add the hot cream to the sugar mixture while stirring constantly. The cream will bubble and foam. Continue stirring to make sure there are no lumps. Remove the saucepan from the heat and stir in the butter until it is completely melted. Then stir in the vanilla.
- Transfer the caramel sauce to a bowl, cover tightly with plastic wrap, cool slightly, and serve warm.
CLASSIC CARAMEL SAUCE
Make and share this Classic Caramel Sauce recipe from Food.com.
Provided by lululovesfood
Categories Candy
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- be sure to have all ingredients ready from start because as soon as the sugar melts, it is quick to burn so be careful and work fast.
- in a heavy bottom sauce pan, on medium/high heat; melt down the cup of sugar, stirring constantly. this might take a while but once it is melted, the sugar will look a bit amber or brownish in color.
- then add the butter while still stirring. when you add the butter, the sauce will begin to bubble but it's okay.
- then add the 1/2 cup of whipping cream and as you are still stirring, the sauce will start to come together. you can then turn down the heat and serve.
- to re-heat the sauce i usually put my sauce in a tupperware container, heat some water in a pan and place the container in the water.
OH-SO-EASY CARAMEL SAUCE
This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.
Provided by BARB MAXWELL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 27.4 g, Cholesterol 31.1 mg, Fat 11.7 g, Protein 0.4 g, SaturatedFat 7.4 g, Sodium 92.6 mg, Sugar 27.1 g
CARAMEL SAUCE
Steps:
- Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.
EASY CARAMEL SAUCE
For an easy go-to caramel sauce, try Ree Drummond's recipe, perfect over ice cream or pie, from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
BOBBY FLAY'S SALTED CARAMEL SAUCE
Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That's a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business.
Provided by Sam Sifton
Categories breakfast, brunch, sauces and gravies, dessert
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
- Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 22 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 269 milligrams, Sugar 68 grams, TransFat 0 grams
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- In a medium saucepan over medium-high heat, combine the sugar and water, stirring to combine.
- Simmer until the syrup has turned a dark golden color, about 10-12 minutes. A candy thermometer isn't necessary, but it's helpful. For a thick but pourable sauce your candy thermometer should read about 230 degree F. For a little thinner sauce aim for 225 degrees F.
- Once the caramel is ready, whisk in the warm cream and simmer for another couple of minutes. Remove from heat and whisk in the butter, vanilla extract and salt. Serve warm or keep stored in the refrigerator. To reheat it, simply heat it up briefly in the microwave.
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- Have all of your ingredients measured, ready, and close to the pan so that they can be added immediately when it's time. Keep a constant eye on the stove. The temperature of the caramel will be very high, so keep your face and body away from the pan.
- In a medium heavy-bottomed saucepan (large enough to coat the surface with an even thin layer of sugar), heat water and sugar over medium heat. Make sure all of the sugar is evenly moistened from the water and there are no dry spots. It’s important to NOT stir the mixture, and instead gently swirl and shake the pan occasionally so the caramel will cook evenly and won't burn. The caramel will usually start to brown at the edges first. In that case, push the liquefied sugar towards the middle of the pan using a heatproof utensil such as a whisk, spatula, or wooden spoon.
- Once all the sugar has melted, pay careful attention and watch the pan, swirling it occasionally until the caramel turns a deep amber color. Add the butter very carefully, keeping your face away from the pan (mixture will bubble up!), and whisk vigorously until butter has melted and fully combined.
- Remove from heat, then carefully add cream and keep whisking until combined. Add salt immediately after. Transfer carefully to a heatproof jar and let cool until warm before using.
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