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
This classic sauce uses only three ingredients. Drizzle around chocolate puddings or over your favourite ice cream
Provided by Gordon Ramsay
Time 12m
Number Of Ingredients 6
Steps:
- Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
- Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
Nutrition Facts : Calories 206 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Sodium 0.09 milligram of sodium
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.
CARAMEL SAUCE
Categories Sauce Milk/Cream Dessert Quick & Easy Boil Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 2/3 cups
Number Of Ingredients 4
Steps:
- Stir sugar and 1/2 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 12 minutes. Remove from heat. Whisk in butter. Gradually add cream (mixture will bubble vigorously). Stir over low heat until smooth. Cool to lukewarm before serving. (Can be made 2 days ahead. Cover; chill. Rewarm over low heat, stirring occasionally.)
CARAMEL SALT BUTTER SAUCE
Steps:
- In a medium heavy-bottomed saucepan, heat sugar, lemon juice, and 1/2 cup water over low heat until sugar dissolves. Bring syrup to a boil, and continue to boil, without stirring, until it begins to turn golden around the edges. It is important not to stir, as the syrup may crystallize.
- Meanwhile, combine butter and heavy cream in a small saucepan. Heat until butter melts. When syrup begins to color, lower heat a bit, and continue boiling to a deep-golden color. It will darken rapidly. Remove pan from heat, and let it cool for 30 seconds. Add butter-and-cream mixture, being careful as the syrup will bubble up in the pan. Place pan back over heat, stirring until caramel is completely dissolved. Let sauce cool, taste, and add a pinch of salt, if necessary. Serve hot or chilled.
SALTED CARAMEL BUTTER SAUCE
Make and share this Salted Caramel Butter Sauce recipe from Food.com.
Provided by katii
Categories Sauces
Time 15m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- Place the sugar in a heavy saucepan over medium-low heat.
- Cook the sugar until it melts and begins to turn a caramel colour.
- Give the caramel a stir to blend in any uncooked sugar.
- Once all the sugar has turned to liquid caramel, remove the pan from the heat and dip the base of the pan into cold water VERY BRIEFLY to stop the caramel from cooking further.
- Carefully stir in the cream (the mixture may splatter and foam), add the butter, and place the pan over low heat, stirring until all the caramel is dissolved.
- Let cool slightly before servinng.
- Enjoy!
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