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.
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
RICH CARAMEL SAUCE
Make and share this Rich Caramel Sauce recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Dessert
Time 17m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Melt the butter in a saucepan over medium-high heat.
- Add the sugar and cook, stirring occasionally, until sugar is melted and mixture is a deep amber color- about 4 to 6 minutes.
- Remove from heat.
- Gradually stir in cream.
- Return to heat and cook until smooth, about 2 minutes.
- Serve over ice cream or cake.
RICH CARAMEL SAUCE
Make and share this Rich Caramel Sauce recipe from Food.com.
Provided by ImPat
Categories Dessert
Time 12m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine butter, glucose and sugar in small saucepan, stir over a low heat until sugar is dissolved, brush sides of saucepan down with a brush dipped in water to make sure all sugar grains are dissolved.
- Increase heat bringing to the boil, DO NOT STIR, boil gently for 4 to 5 minutes or until mixture begins to darken in colour.
- Remove from heat, allow bubbles to subside, gradually stir in cream.
- Sauce thickens on standing, when cold transfer to a jar or air tight container and store in the refrigerator.
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- Heat granulated sugar in a medium heavy-duty saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.)
- After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.
- Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
FOOLPROOF HOMEMADE CARAMEL SAUCE RECIPE
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Reviews 222Total Time 5 minsCategory Dessert
- Add butter, brown sugar, water, and salt to medium saucepan and heat over medium-low heat, stirring until butter melts.
- Bring to a boil then reduce to a vigorous simmer, whisking constantly until thickened, approximately 5-7 minutes. Keep in mind, the caramel sauce will thickens more as it cools. (If the caramel sauce still looks thin after you remove it from the heat, then return to a simmer.)
- Remove from heat and stir in 1/2 cup evaporated milk (it will bubble a lot) and vanilla. Add additional evaporated milk to reach desired consistency.
HOW TO MAKE CARAMEL SAUCE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (19)Total Time 10 minsCuisine AmericanPublished Jun 24, 2006
- Assemble ingredients: First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients.
- Heat sugar: Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. The sugar will begin to melt in a minute or two. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon.
- Add butter: As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
- Add cream: Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate.
- Whisk until smooth: Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature.
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