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
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
SALTED CARAMEL SAUCE
Add a little salt to your homemade caramel sauce before pouring liberally on sponge puddings, ice cream and any sweet treat you fancy
Provided by Good Food team
Categories Dessert
Time 7m
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy. Leave to cool for 10 mins before serving. Can be made up to 3 days in advance and chilled - gently reheat to serve.
Nutrition Facts : Calories 316 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Protein 1 grams protein, Sodium 0.4 milligram of sodium
HOW TO MAKE CARAMEL SAUCE
Steps:
- Add sugar and water to a stainless steel pot (one that has a heavy bottom or you can use a nonstick pot; I use one with a ceramic coating). Stir to combine. Turn heat to medium high.Be sure not to stir or mix the sugar mixture, only swirl the pot. Cook until sugar turns to a caramel color, about 13-14 minutes. (Be sure to watch it carefully so it doesn't burn.) If any sugar crystals start to form around the sides of the pot, use a brush coated with water to dissolve the crystals.Turn heat down to low. Add butter (be careful because it's really hot) and whisk until thoroughly combined. Add heavy cream and whisk thoroughly and vigorously, again being careful.Remove from heat and add vanilla extract and salt (to your preference), whisking again to ensure it's evenly mixed. Allow caramel to cool before placing in sealed containers and storing it in the refrigerator.Homemade caramel can be reheated and topped over ice cream, used to make buttercream, or whatever you would like. It keeps in the refrigerator for up to 2 weeks.
CREAMY CARAMEL SAUCE
A creamy caramel sauce to accompany ice-cream or desserts of any kind, served hot or cold. Served cold, it has the consistency of extra soft peanut butter. It can be stored for a month in an air tight container.
Provided by bonnieblue09
Categories Sauces
Time 20m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- 1. Combine the water, caster sugar, and the corn syrup in a medium saucepan. Stir them together making sure no lumps of dry sugar remains. Brush down the insides of the pan with a little water, using pastry brush for any stray granules of sugar.
- 2. Cover the saucepan and place it over medium heat for 4 minutes.
- 3. 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.
- 4. 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.
- 5. Continue to cook the sugar until it reaches 330-340 degrees F. It will be dark brown. Don't let it get too dark. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.
- 6. Add the double cream to the caramel. It will bubble up vigorously, so be careful. Vigorously whisk.
- 7. Whisk in the remaining 2 tablespoon sugar, light sour cream or creme fraiche, lemon juice, and salt. This sauce is now ready to be served hot, warm or cooled.
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
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
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.
More about "how to make caramel sauce food"
HOW TO MAKE CARAMEL SAUCE | FOOD & WINE
From foodandwine.com
Estimated Reading Time 50 secs
HOW TO MAKE CARAMEL SAUCE - FOOD.COM
From food.com
Estimated Reading Time 3 mins
HOW TO MAKE CARAMEL : RECIPES AND COOKING : FOOD …
From foodnetwork.com
Estimated Reading Time 2 mins
HOW TO MAKE CARAMEL SAUCE | ALLRECIPES
From allrecipes.com
Estimated Reading Time 6 mins
CARAMEL SAUCE RECIPES | ALLRECIPES
From allrecipes.com
50 CARAMEL SAUCE TREATS - FOOD NETWORK
From foodnetwork.com
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.
HOMEMADE CARAMEL SAUCE RECIPE | GOOD. FOOD. STORIES.
From goodfoodstories.com
Servings 1Total Time 40 minsCategory DessertsCalories 84 per serving
- Add the corn syrup, water, and sugar to a heavy-bottomed saucepan and place over medium-low heat.
- Stir occasionally as the sugar dissolves. It will have the consistency of wet sand and may crystallize slightly in places as the sugar melts.
- Once the sugar is completely dissolved and the liquid in the pan is thick and smooth, stop stirring.
CARAMEL SAUCE – HOW TO MAKE CARAMEL | FOODOLOGY GEEK
From foodologygeek.com
Ratings 3Calories 64 per servingCategory Condiment, Dessert
HOW TO MAKE THE PERFECT SALTED CARAMEL SAUCE - NDTV FOOD
From food.ndtv.com
Estimated Reading Time 6 mins
3 INGREDIENT CARAMEL SAUCE - CRAZY FOR CRUST
From crazyforcrust.com
Servings 2Total Time 20 minsCategory DessertCalories 72 per serving
HOW TO MAKE CARAMEL: SAUCE, CHEWY, OR HARD CANDIES
From insider.com
Is Accessible For Free FalseAuthor Bernadette Machard de Gramont
HOW TO MAKE CARAMEL SAUCE FOR POPCORN | FAMILY CUISINE
From familycuisine.net
User Interaction Count 626
HOW TO MAKE REAL CARAMEL SAUCE AT HOME | HUFFPOST LIFE
From huffpost.com
Estimated Reading Time 4 mins
HOW TO MAKE CARAMEL SAUCE | FOOD & WINE
From foodandwine.com
Estimated Reading Time 1 min
HOW TO MAKE CARAMEL SAUCE WITH KRAFT CARAMELS | FAMILY CUISINE
From familycuisine.net
User Interaction Count 926
HOW TO MAKE CARAMEL SAUCE FOR FLAN | FAMILY CUISINE
From familycuisine.net
User Interaction Count 550
HOW TO MAKE CARAMEL SAUCE FOR CHEESECAKE | FAMILY CUISINE
From familycuisine.net
User Interaction Count 337
HOW TO MAKE CARAMEL SAUCE - KITCHN
From thekitchn.com
Estimated Reading Time 6 mins
CARAMEL SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Desserts
HOW TO MAKE SRIRACHA-CARAMEL SAUCE - FOOD COM
From foodnetwork.com
Author By
HOW TO MAKE SUGAR FREE CARAMEL SAUCE – LUCY'S KITCHEN ...
From lucyskitchenofrecipes.com
Cuisine AmericanCategory DessertServings 12Total Time 20 mins
HOW TO MAKE CARAMEL | BBC GOOD FOOD
From bbcgoodfood.com
Category Dessert
HOW TO MAKE CARAMEL SAUCE USING SUGAR AND WATER? - JACANSWERS
From jacanswers.com
ALL RECIPES HOW TO MAKE CARAMEL SAUCE FOOD …
From rumble.com
HOW TO THICKEN CARAMEL SAUCE: 4 TIPS FOR THICK CARAMEL ...
From masterclass.com
NO-WASTE CARAMEL SAUCE RECIPE | SBS FOOD
From sbs.com.au
HOW TO MAKE SALTED CARAMEL SAUCE - THRIFTY FOODS
From thriftyfoods.com
HOW TO MAKE CARAMEL SAUCE | MRFOOD.COM
From mrfood.com
BEST CARAMEL RECIPE - HOW TO MAKE CARAMEL SAUCE | JOYJOY ...
10-MINUTE SALTED CARAMEL SAUCE RECIPE - HOW TO MAKE ...
From thisfor.myftp.info
CARAMEL SAUCE VS CARAMEL SYRUP - 4 KEY DIFFERENCES & HOW ...
From foodiosity.com
BEST HOMEMADE CARAMEL SAUCE RECIPE—HOW TO MAKE CARAMEL …
From gamer.getmyip.com
CARAMEL RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE CARAMEL SAUCE | ALLRECIPES
From mansd.humansong.net
PREP SCHOOL: LEARN HOW TO MAKE CARAMEL | FOOD AND COOKING ...
From stltoday.com
ALL RECIPES HOW TO MAKE CARAMEL SAUCE FOR DRINK COOKING ...
From rumble.com
ALL RECIPES HOW TO MAKE CHOC CARAMEL FUDGE BROWNIES_ …
From rumble.com
BEST CHOCOLATE SOUFFLES WITH SALTED CARAMEL SAUCE RECIPES ...
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love