Cherry Caramel Sauce Food

EASY CHERRY SAUCE

Steps:

• In a medium saucepan (off the heat), add water (use 1/3 cup for fresh cherries and 1/4 cup water for frozen cherries). Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.
• Place over medium heat and whisk constantly until the mixture starts to thicken.
• Add cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes for fresh cherries and 12-15 minutes for frozen). The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
• Cool to room temperature then cover and store in the refrigerator in a glass mason jar or Tupperware container until ready to use. It will thicken more as it stands.

ICE CREAM WITH CHERRY CARAMEL SAUCE

Steps:

• Combine the sugar, corn syrup, a pinch of salt, and 1/4 cup water in a heavy-duty 4-quart saucepan. Cook over medium heat, whisking frequently, until the sugar is dissolved, 4 to 5 minutes. Raise the heat to high and bring to a boil, brushing down the sides of the pan with a damp pastry brush to dissolve any sugar crystals. Boil, without whisking, until the mixture begins to color. Continue to cook, swirling the pan for even caramelization, until the caramel turns dark brown, about 7 minutes.
• Immediately remove the saucepan from the heat. Quickly add the cherries and cream-be careful, the mixture will spatter. Set the saucepan over low heat and cook, whisking constantly, until the caramel is completely fluid with no lumps, about 2 minutes. Remove the pan from the heat and whisk to cool for a couple of minutes.
• Scoop the ice cream into bowls, top with the sauce, and serve immediately.

CREAMY CARAMEL SAUCE

Steps:

• Heat a saucepan of water and place a whisk in it.
• Wash and dry your hands thoroughly. Combine the water, 1 cup of sugar, and the corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remain. Brush down the insides of the pan with a little water, using your hand to feel for any stray granules of sugar.
• Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush.
• As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 350 degrees F. It will be dark brown. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.
• Add the cream to the caramel. It will bubble up vigorously, so be careful.
• Vigorously whisk in the remaining 1 tablespoon sugar, creme fraiche, lemon juice, and salt. This sauce is now ready to be served warm or cooled to room temperature. It will keep stored airtight in the refrigerator for up to 1 month. When cold, it has the consistency of peanut butter.

CARAMEL SAUCE

Steps:

• Combine the sugar and salt in a 3- to 3½-quart stainless steel saucepan and pour the water over them. Place the pan over medium to medium-high heat, stirring gently with a wooden spoon. As soon as the mixture comes to a boil, stop stirring.
• Cook the mixture for 5 to 6 minutes, gently swirling the pan to "stir" the caramel so it colors evenly. As soon as the mixture turns a medium amber color, remove the saucepan from the heat and add the cream all at once. Stir well, and don't be concerned if it clumps up at first; it will smooth out.
• Put the saucepan back over medium-low heat and boil, stirring virtually nonstop, until the caramel reaches 220 to 225°F (104 to 107°C) on a candy thermometer. Remove from the heat and stir in the vanilla. Cool briefly, then transfer to heatproof jars to store. Cool to room temperature before refrigerating. It will keep for at least several weeks. To reheat, microwave the jar in 5- to 10-second intervals, stirring in between, until pourable.

CHERRY CARAMEL SAUCE RECIPE

Steps:

• Combine the whole cherries and 1/4 C of the water in a medium saucepan. Bring to a simmer over medium heat and mash around for awhile, a good 20 minutes, until the cherries have yielded their juice and the fruit has softened. Strain into a medium bowl; strain out just the pits for a fruit-filled sauce, or strain out all the solids if you are a creamy peanut butter type of person. Stir in the orange juice and pinch of salt. In a small saucepan combine the sugar and remaining 1/4 C water. Bring to a boil over high heat, watching carefully until the mixture caramelizes and takes on a rich amber color. Remove from heat immediately. Stir in the butter (carefully, it will sputter), then stir into the cherry mixture. Chill until needed, up to a week. Makes about 1 pint.

CHERRY SAUCE

Steps:

• Combine sugar, cornstarch and salt in a saucepan.
• Stir in water.
• Add the cherries and cook until thick and bubbly.

CHERRY SAUCE

Steps:

• Drain cherries, reserving juice. Set cherries aside. Add enough water to juice to equal 1-1/4 cups. In a saucepan, combine sugar and cornstarch. Stir in juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir in the butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream.