LEMON-SCENTED CARAMEL SAUCE
This would be great over apple fritters with vanilla ice cream. Cook the caramel darker for a less sweet, slightly bitter flavor.
Provided by Food Network
Categories dessert
Time 20m
Yield about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until medium caramel in color, swirling the pan occasionally to even out the color, about 5 to 10 minutes.
- Meanwhile, in another saucepan bring the cream and lemon peel to a boil and set aside to infuse the flavor.
- When the caramel is the desired color immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Pass through a fine strainer and serve warm.
BUTTERMILK CARAMEL SYRUP
Add fresh fruit and blintz filling for an even more decadent stack of pancakes.
Provided by Chef Rich
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Mix sugar, buttermilk, butter, corn syrup, and baking soda together in a large pan over medium heat. It will expand because of the baking soda. Bring to a boil; reduce heat and let simmer for 5 minutes. Take off the heat and stir in vanilla extract. Serve warm.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 40.7 g, Cholesterol 31.4 mg, Fat 11.7 g, Protein 0.9 g, SaturatedFat 7.4 g, Sodium 184.7 mg, Sugar 39.4 g
LEMON SYRUP
This is a simple and wonderful recipe! Use to make drinks, add to cakes, or make Lemon Mint Spritzers and Lemon Royales! Adapted from Food & Wine magazine(2002)
Provided by Sharon123
Categories Beverages
Time 18m
Yield 3 cups
Number Of Ingredients 3
Steps:
- In a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves.
- Pour the syrup into a heatproof bowl and let cool to room temperature, then stir in 1 1/2 cups of fresh lemon juice.
- You may make ahead, the syrup keeps indefinitely.
LEMON-CARAMEL SAUCE
Try drizzling this tart sauce over Lemon Crepes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/4 cups
Number Of Ingredients 4
Steps:
- Heat sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium-high heat, stirring occasionally, until sugar has dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until dark amber.
- Remove from heat; whisk in lemon juice, liqueur (if desired), butter, and 2 tablespoons water. (Caramel will steam and spatter.) Serve warm.
CARAMEL LEMON SYRUP
This is a sweet, lightly tangy, caramel syrup. Easy to make. Uses: French toast, pancakes, ice cream topping, drizzle over drinks that are topped with whipped cream. Dip martini rim into it for added goodness, garnish a plate filled with apples and goat cheese with it, or drizzle over grilled fruits or meat toward the end of cooking. Stored in a jar for future use. Use your imagination.
Provided by Rita1652
Categories Sauces
Time 20m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 3
Steps:
- Heat brown sugar and butter in heavy bottom, medium sized pan over medium heat until it begins to melt. Continue to cook, stirring constantly.
- Carefully stir in lemonade stirring to blend and dissolve lumps,(When the lemonade is poured upon the caramel, considerable commotion will take place and care must be taken to keep the hand out of the steam).
- Jar and use as needed.
Nutrition Facts : Calories 274.7, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 23.2, Carbohydrate 57.8, Sugar 57, Protein 0.1
BUTTERMILK CARAMEL SYRUP
This caramel syrup recipe is going to change your life. OK, maybe that is a bit of an exaggeration, but it is going to change your breakfast. Serve it with waffles and every type of pancake. It is absolutely heavenly! I found this recipe on The Epicurean Connection. I have not tried this, but hoping to soon!
Provided by internetnut
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk in soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan like I told you. As it cools, the bubbles will go away.
- *Notes:.
- -The original recipe calls for 1/2 cup butter. I cut back to 1/4 cup to save my waistline and my husband's cholesterol, but you can feel free to use all of it if you so desire. I won't stand in your way.
- -This stuff is so delicious, we haven't gone back to maple syrup. We also use it on buttermilk pancakes, waffles, and German pancakes. It can also be served over ice cream.
- -Several readers have asked how long this will keep in the refrigerator. I'm not exactly sure because with 4 hungry boys we finish things off pretty fast. But I know we've kept some for at least 2-3 months and it was just fine.
LEMON CRèME CARAMEL
Categories Milk/Cream Food Processor Citrus Dairy Egg Dessert Bake Lemon Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Have ready a 9-inch (1-quart) glass pie plate. In a dry 5-quart heavy kettle cook 1 cup sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Immediately pour caramel into pie plate, tilting pie plate to coat bottom and side evenly, and put pie plate in a baking pan.
- With a vegetable peeler remove zest from 1 lemon and in a food processor pulse with remaining 1/3 cup sugar until finely chopped. Squeeze enough juice from lemons to measure 1/4 cup. In a saucepan bring cream and lemon sugar just to a boil, stirring. In a bowl whisk together eggs, yolks, vanilla, and a pinch salt until combined well and add cream mixture and lemon juice in a stream, whisking. Pour custard through a sieve into pie plate.
- Add enough hot water to baking pan to reach halfway up side of pie plate and bake crème caramel in middle of oven about 40 minutes, or until outer 3 inches are set but center still trembles slightly. (Custard will continue to set as it cools.) Remove pie plate from pan and cool crème caramel completely on a rack. Chill crème caramel, loosely covered with plastic wrap, at least 4 hours and up to 2 days. Run a thin knife around edge of crème caramel and gently rotate pie plate back and forth to make sure crème caramel is loosened. Invert a flat serving plate with a slight lip over pie plate and invert crème caramel onto serving plate.
CARAMEL SYRUP
The recipe for this delicious caramel syrup, which is a great addition to caramel cake, is courtesy of Dr. Maya Angelou and can be found in her new cookbook, "Hallelujah."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 8-inch cake
Number Of Ingredients 1
Steps:
- Heat sugar and 1 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
- Immediately remove from heat and add 1 cup water. Return to heat and continue stirring until mixture becomes liquid. Transfer to a heatproof container and let cool completely before using.
LEMON SYRUP
Categories Sauce Dessert Low Fat Quick & Easy Lemon Spring Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Halve vanilla bean lengthwise and scrape seeds into a small saucepan. Finely grate enough zest from lemon to measure 1/2 teaspoon. Cut remaining peel from lemon, removing all white pith. Cut enough sections free from membranes to measure 1/4 cup and cut into 1/4-inch pieces. Add lemon pieces to pan with sugar, water, and grated zest. Simmer mixture, stirring, until sugar is dissolved and stir in lemon juice. Cool syrup to room temperature and serve with cakes.
CARAMEL SYRUP
For Creme Caramel or Creme Brulee For Creme Caramel: Pour the syrup (carefully! Its HOT!) into individual custard cups and swirl the cups around to line with the syrup, which will immediately harden. Or, line a larger baking dish. Pour the custard over and bake in the oven according to your traditional recipe. (I have cooked the custards themselves in the microwave as well without problem, but I seem to prefer the oven method.) For Creme Brulee: Pour the syrup slowly over the top of a baked custard so that it makes a thin smooth layer of hardened caramel. (This is a non-traditional way to get the "burned" sugar topping, but its a lot easier than all the other complicated ways I have tried with varied results. I love tapping the hard caramel with a spoon when I eat it. It crackles and shatters, making a wonderful contrast with the rich and smooth custard underneath -- my favorite dessert!) Posted to EAT-L Digest by Jo McGinnis on Feb 15, 1998
Provided by Super Odie
Categories Sauces
Time 3m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Mix sugar and water in a 2-cup Pyrex measure.
- Boil on high in the microwave for 3-5 minutes, watching carefully at the last through the window. When the syrup reaches a dark golden color, turn off the power.
Nutrition Facts : Calories 387, Sodium 2.8, Carbohydrate 100, Sugar 99.8
APPLE CARAMEL SYRUP
I overcooked my apples and I saw in a grocery store Apple Caramel Syrup and thought I could do this and tried it. I have a baking apple tree and so they are tart apples. I was just trying something new and different. Can use as Ice Cream Topping or Pancake/Waffle Syrup.
Provided by Mammabear
Categories Frozen Desserts
Time 30m
Yield 4 pints plus maybe a little more., 10-20 serving(s)
Number Of Ingredients 4
Steps:
- I happened to over cook my apples after I peeled and cored them so they were to soft to even try to get them out and drain them.
- (I had a canner full of apples.) So I mashed them with the juice, (left some lumps) and came up with this recipe.
- You can use it as Ice cream Topping, or Pancake/waffle syrup.
- I put the apple mixture in a kettle and heated.
- I added the sugar, Karo Syrup,& Mrs.
- Richards Caramel Topping and brought to a boil for a couple minutes and put into pint jars and process them for 30 minutes to make sure they sealed.
CARAMEL SAUCE
Provided by Rose Levy Beranbaum
Categories Sauce Milk/Cream Dessert Kid-Friendly Vanilla Fall Candy Thermometer Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 full cup. Approximately 10.75 ounces or 308 grams
Number Of Ingredients 6
Steps:
- EQUIPMENT
- A heavy saucepan, at least 5-cup capacity, ideally with a nonstick lining
- In the saucepan, stir together the sugar, syrup, and water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (380°F.). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
- Use a high-temperature heat-resistant rubber spatula, or a porcelain or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter. The mixture will be streaky but become uniform after cooling slightly and stirring.
- Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.
- For a decorative lacing effect, this caramel pours perfectly at room temperature. For the greatest precision, use a pastry bag with a small decorating tube or a reclosable bag with a small piece cut from one corner.
- STORE
- Room temperature, up to 3 days; refrigerated, at least 3 months. To reheat: If the caramel is in a microwave-safe container at room temperature, microwave it on high power for 1 minute, stirring twice. If cold, it will take a few seconds more. Alternatively, place it in a bowl in a pan of simmering water and heat, stirring occasionally, until warm, about 7 minutes.
- Understanding
- Refiner's or corn syrup helps to prevent the caramel sauce from crystallizing when stirred. It also lowers the caramelization temperature.
- I adore the flavor of caramel, so I like to have as much depth of flavor as possible without any burnt flavor. I bring this caramel up to at least 380°F. for maximum flavor. The darker you make the caramel, the less sweet it will seem, but you risk burning it if you don't have an absolutely accurate thermometer.
- It's best to have the cream hot and the butter at room temperature to avoid splattering when they are added to the hot caramel. Cold cream, however, speeds the cooling and is practical if you're pressured for time - but it must be added very slowly.
- I do not recommend using crème fraîche in place of heavy cream, as it does not decrease sweetness to any significant degree nor does it add interest of flavor.
- Unrefined sugar, which contains a small amount of natural molasses - which caramelizes at a slightly lower temperature - provides a flavor that is deliciously reminiscent of butterscotch. The "impurities" in unrefined sugar can cause crysallization so if you use it, care must be taken not to stir the caramel too much.
- Pointers for Success
- • Most important: When making caramel, be careful to concentrate every moment. Sugar burns are extremely painful.
- • Use refined sugar that is absolutely free of impurities, to prevent crystallization.
- • To further prevent crystallization, do not allow any sugar crystals to get on the sides of the pan, and be sure to moisten all the sugar with the water. Stop stirring entirely as soon as it comes to a boil. If using a thermometer, be sure to rinse it and dry it if removing and reinserting in the syrup. If any sugar remains on the thermometer, it will cause crystallization.
- • Use a pan that conducts heat well (such as unlined copper, aluminum, or anodized aluminum) so that cooking stops soon after it is removed from the heat. Alternatively, have ready a larger pan or sink partly filled with cold water to immerse the bottom of the pan. Do not use a pan with a tin or nonstick lining, as its melting point is below that of caramel.*
- • To determine the color of the caramel, use an accurate thermometer or drop a bit of caramel on a white surface such as a porcelain spoon or plate. When making spun sugar, too light a caramel produces a ghostly effect, too dark produces a brassy color when spun.
- • To prevent breakage, never put a thermometer used for caramel into water until completely cooled.
- • Soaking utensils in hot water will remove hardened caramel.
- • After the caramel is prepared, do not stir it too much, as this may eventually cause crystallization.
- *There are some special pans, such as the Scanpan, from Denmark, with nonstick properties that can withstand the heat of caramel.
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