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
You can use this on so many different things. By adjusting the cooking time, you can make it as thick as you like according to what you are going to use it on. I like to make it thicker to use on ice cream and thinner for desserts. I often double the recipe so I have some left over for later.
Provided by ElaineM
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
- Bring to boil for 3 to 5 minutes depending upon thickness desired.
- Remove from heat and stir in evaporated milk and vanilla.
Nutrition Facts : Calories 1106.2, Fat 61, SaturatedFat 38.5, Cholesterol 168.3, Sodium 836.7, Carbohydrate 137.8, Sugar 128.8, Protein 5.9
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
CARAMEL TASSIES
Buttery cookie cups with a smooth caramel filling make a nice addition to a Christmas dessert tray. These are one of my family's favorites.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature., For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.
Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 71mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CLASSIC CARAMEL SAUCE
Make and share this Classic Caramel Sauce recipe from Food.com.
Provided by lululovesfood
Categories Candy
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- be sure to have all ingredients ready from start because as soon as the sugar melts, it is quick to burn so be careful and work fast.
- in a heavy bottom sauce pan, on medium/high heat; melt down the cup of sugar, stirring constantly. this might take a while but once it is melted, the sugar will look a bit amber or brownish in color.
- then add the butter while still stirring. when you add the butter, the sauce will begin to bubble but it's okay.
- then add the 1/2 cup of whipping cream and as you are still stirring, the sauce will start to come together. you can then turn down the heat and serve.
- to re-heat the sauce i usually put my sauce in a tupperware container, heat some water in a pan and place the container in the water.
CARAMEL SAUCE
Steps:
- Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
EASY CARAMEL SAUCE
My sister gave me this recipe, it is so great with apples. When I am the only one going to have some I just boil one can. Yum!
Provided by Lori Bailey
Categories Sauces
Time 2h
Yield 4-8 serving(s)
Number Of Ingredients 2
Steps:
- Place the unopened cans in boiling water (peel labels off) and let them set for 2 1/2 hours.
- Allow cans to cool before opening.
- This sauce is great for apple dipping or over ice cream.
- All unopened cans may be kept in the cupboard until you are ready to use them.
Nutrition Facts : Calories 1274.1, Fat 34.5, SaturatedFat 21.8, Cholesterol 135, Sodium 504.1, Carbohydrate 215.9, Sugar 215.9, Protein 31.4
PERFECT CARAMEL SAUCE
If you would like a sauce that is very soft and almost pourable at room temperature, double the amount of cream to 1 cup. Otherwise this caramel sauce will have to be warmed to be pourable. Note from UnknownChef86: This is a recipe I adopted in 2006.
Provided by UnknownChef86
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a heavy 4-quart or larger saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until the sugar is completely moistened.
- Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling, about 5 minute.
- Stop stirring and allow it to boil undisturbed until it turns a deep amber .
- Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel.
- It will bubble up furiously.
- Using a high-temperature, heat-resistant rubber spatula, or a wooden spoon, 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 will become uniform after cooking slightly and stirring.
- Allow to cool for 3 minutes and then gently stir in the vanilla extract.
Nutrition Facts : Calories 1453.7, Fat 67.1, SaturatedFat 42, Cholesterol 224.1, Sodium 52.9, Carbohydrate 218.3, Sugar 205.3, Protein 2.7
BEST EVER HOT CARAMEL SAUCE
We love this yummy sauce best over vanilla ice cream, but it's also great on hot apple pie! My kids pick Hot Caramel Sundaes over birthday cake every year! This sauce makes great teacher and/or Christmas gifts (pour in 1/2 pint jars and tie with festive ribbon). Remind them it needs to be refrigerated!
Provided by mymomcancook
Categories Sauces
Time 15m
Yield 1 quart, 16 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in heavy saucepan over low heat. Add milk and sugars. Bring to a rolling boil over medium heat stirring constantly. Boil 1 minute.
- Cool slightly.
- Pour into blender, add vanilla, and cover and blend on medium until smooth. Serve over vanilla ice cream. Store covered in refrigerator up to 2 weeks (It never lasts that long at our house!).
Nutrition Facts : Calories 270.8, Fat 13.1, SaturatedFat 8.3, Cholesterol 36.7, Sodium 113.7, Carbohydrate 38.1, Sugar 35.7, Protein 1.6
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50 CARAMEL SAUCE TREATS | RECIPES, DINNERS AND EASY MEAL …
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Estimated Reading Time 6 mins
- Caramel–Chocolate Chip Pancakes Whisk 1 cup milk with 1 egg, 4 tablespoons melted butter and 1/4 cup caramel sauce. Whisk in 1 1/2 cups flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon each baking soda and salt; stir in 1/4 cup mini chocolate chips.
- Caramel Bacon Put 12 bacon slices on a rack set on a rimmed baking sheet. Brush with 3 tablespoons caramel sauce. Bake at 400 degrees F, 10 minutes. Flip and brush with 3 more tablespoons caramel.
- Caramel Dutch Baby Preheat a 10-inch ovenproof skillet in a 400 degrees F oven, 10 minutes. Pulse 2 eggs, 1/2 cup each flour and milk, 3 tablespoons caramel sauce, 1 tablespoon melted butter, 1 teaspoon vanilla and 1/2 teaspoon salt in a blender until smooth.
- Caramel Granola Toss 3 cups rolled oats with 1 cup each slivered almonds and sweetened shredded coconut and 1 teaspoon salt on a rimmed baking sheet.
- Caramel Toast Toast thick bread slices and butter generously. Sprinkle with a pinch of salt, then spread with 2 teaspoons each caramel sauce and sweetened condensed milk.
- Cranberry-Caramel Cream Cheese Pulse 8 ounces softened cream cheese, 1/4 cup each caramel sauce, dried cranberries and chopped walnuts, and 1/2 teaspoon cinnamon in a food processor.
- Caramel Apple Hand Pies Cook 3 peeled, sliced Golden Delicious apples with 1/4 cup caramel sauce, 2 tablespoons butter and 1/4 teaspoon cinnamon in a skillet over medium-low heat until softened, about 15 minutes.
- Spicy Pumpkin Caramel Sauce Heat 1 cup caramel sauce, 1/2 cup each pure pumpkin puree and water, 2 dried ancho chiles and a pinch of cayenne in a saucepan over medium heat, stirring, until thickened, 15 to 20 minutes.
- Coffee Caramel Sauce Heat 1 cup each caramel sauce and strong brewed coffee with 1 cinnamon stick in a saucepan over medium heat, stirring, until thickened, 15 to 20 minutes.
- Stout Caramel Sauce Pour a 12-ounce bottle of stout into a saucepan; cook over medium heat until reduced by half, 15 minutes. Add 1 cup caramel sauce and 2 wide strips orange zest.
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