SALTED CARAMEL RECIPE BY TASTY
Here's what you need: sugar, butter, double cream, sea salt
Provided by Ellie Holland
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a large saucepan, gently melt the sugar over a low-medium heat, swirling the pan consistently until it reaches a golden amber colour.
- Stir in the butter until melted.
- Stir in the double cream and allow to boil for 1 minute.
- Stir in the sea salt and then remove from the heat.
- Allow to cool before pouring in a clean, sterilized jar.
- Store in the fridge for up to 2 weeks.
- Nutrition Calories: 1459 Fat: 166 grams Carbs: 8 grams Fiber: 0 grams Sugars: 9 grams Protein: 5 grams
- Enjoy!
Nutrition Facts : Calories 308 calories, Carbohydrate 0 grams, Fat 35 grams, Fiber 0 grams, Protein 1 gram, Sugar 1 gram
CREAMY CARAMEL MOCHA
Indulge in a coffeehouse-quality drink with this caramel mocha recipe. With whipped cream and a butterscotch drizzle, this treat will perk up even the sleepiest person at the table. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form., In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping., To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.
Nutrition Facts : Calories 220 calories, Fat 14g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 38mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE CIDER BEIGNET RECIPE BY TASTY
Take beignets to the next level with the addition of apple cider and fragrant apple pie spice. The caramel dipping sauce gives this dish a double dose of apple cider for maximum fall flavor. The recipe yields enough for a crowd, so serve these as part of an autumn brunch spread for all of your family and friends.
Provided by Tresha Lindo
Categories Bakery Goods
Time 3h15m
Yield 36 beignets
Number Of Ingredients 18
Steps:
- Make the beignets: In a large skillet over medium-high heat, bring the apple cider to a boil, then cook until reduced by half, about 10 minutes. Remove the pan from heat and let cool.
- In a liquid measuring cup or medium bowl, whisk together the water, granulated sugar, and yeast. 3. Let sit for 10 minutes, until foamy.
- In a large bowl, whisk together the reduced apple cider, eggs, salt, 2 teaspoons apple pie spice, the evaporated milk, and melted butter.
- Add the yeast mixture to the egg mixture and stir to combine.
- Add half of the flour and stir with a wooden spoon to incorporate. Add the remaining flour and stir until the dough comes together in a ball.
- Turn the dough out onto a lightly floured surface. Knead until smooth, about 10 minutes.
- Grease a clean large bowl with nonstick spray and place the dough in the bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for at least 2 hours, until the dough has doubled in size.
- In a small mixing bowl, whisk together powdered sugar and remaining tablespoon of apple pie spice. Set aside.
- Make the caramel: In a large skillet over medium-high heat, bring the apple cider to a boil and cook until reduced by half, about 10 minutes.
- Add the brown sugar to the reduced cider and continue cooking until the sugar dissolves completely and the mixture turns a deep amber color, about 5 minutes.
- Add the heavy cream and whisk quickly to incorporate. Gradually add the cubed butter and whisk to melt completely. Whisk in the salt, then remove the pot from the heat. Cover with a lid to keep warm until ready to serve.
- In a large pot, heat the canola oil over medium heat until it reaches 350°F (180°C). Place a wire rack over a baking sheet and set nearby.
- Turn the dough out onto a lightly floured surface and roll into a 12-inch (30 cm) square. Cut the dough into 36 2-inch (5 cm) squares.
- Working in batches, fry the dough squares in the hot oil until light golden brown, about 1 minute per side. Transfer to the wire rack and immediately dust with the apple pie spice sugar.
- Serve the beignets warm with the cider caramel alongside for dipping.
- Enjoy!
Nutrition Facts : Calories 988 calories, Carbohydrate 29 grams, Fat 96 grams, Fiber 0 grams, Protein 4 grams, Sugar 7 grams
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