Cognac Caramel Sauce Recipes

Steps:

• Cook sugar in a dry 12-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 8 to 10 minutes. Carefully add water, then add Cognac and lemon juice (caramel will harden and steam vigorously) and cook over moderately low heat, stirring, until caramel is dissolved. Stir in apricots and simmer, stirring occasionally, until apricots are tender but still hold their shape, about 10 minutes.
• Serve warm or at room temperature.

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.

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.

Steps:

• Spread the sugar in an even layer in a medium heavy-bottomed skillet or saucepan. Pour the 1/3 cup (80 ml) water over the sugar to dampen it, but don't stir. Cook over medium heat until the sugar dissolves and add the cream of tartar or lemon juice. Continue to cook without stirring, but swirling the pan if the sugar clumps or begins to brown unevenly. When the caramel turns dark amber in color and begins to foam a bit, remove from the heat and immediately add the remaining 1/2 cup (125 ml) water. The caramel will bubble up vigorously, then the bubbling will subside. Stir with a heatproof utensil until any hardened bits of caramel completely dissolve. Let cool completely, then stir in the Cognac. Serve at room temperature.
• This sauce can be stored at room temperature or refrigerated for up to 2 weeks.

Steps:

• Melt the butter in a heavy medium-size saucepan over medium heat.
• Add the shallots and garlic and saute until transparent, about 3 to 4 minutes.
• Then add the cognac and flame.
• To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite.
• Holding the pan away from you, allow the flames to die down naturally.
• Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes.
• Add the mushrooms and continue to simmer 3 to 5 minutes more.
• Season with salt and pepper and serve immediately.