Ice Cream Sundae With Homemade Caramel Sauce Food

EASY CARAMEL SAUCE

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.

OH-SO-EASY CARAMEL SAUCE

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.

ICE CREAM SUNDAE

Steps:

• Scoop the ice cream into the sundae glass then crumble the cookie over the top. Pour the caramel sauce over the sundae and top with sprinkles.

SALTED CARAMEL SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn, and set aside. Line the sheet pan with parchment paper.
• Place the sugar and 1/4 cup water in a medium (10-inch) saute pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves--from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.)
• Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
• Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands.
• To serve, pour puddles of Chocolate Sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn, and add a dollop of the Sweetened Whipped Cream in the middle. Serve immediately.
• Place the chocolate, cream, corn syrup, and coffee in a bowl set over a pan of simmering water. Be sure the water doesn't touch the bottom of the bowl. Heat the mixture, stirring occasionally, until the chocolate melts and the mixture is smooth. Serve warm.
• Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla and beat on high speed until the cream forms soft peaks.

ICE CREAM SUNDAE WITH HOMEMADE CARAMEL SAUCE

Steps:

• Spoon two large scoops of ice cream into each of four dessert bowls. Divide the chopped peanuts between the bowls; then sprinkle each with some cookie crumbs, drizzle with some caramel sauce, and top with a dollop of whipped cream. Serve.
• Preheat the oven to 350 degrees F.
• Add the sandwich cookies to a food processor and pulse to coarse crumbs. Spread the crumbs out evenly on a baking sheet and drizzle with the melted butter. Bake for 10 minutes. Let cool completely. Use crumbs as an ice cream topping, for crunch.
• Combine the brown sugar, butter, cream and salt in a medium saucepan. Stirring constantly, bring to a simmer over medium heat and cook until the mixture is smooth and saucy, about 5 minutes.

CHOCOLATE CHIP COOKIE WITH CARAMEL SAUCE SUNDAE

Steps:

• To make Caramel Sauce:.
• Using a medium sized sauce pan pour in the water and sugar. Over medium low heat continually stir using a rubber (not wood) spatula until sugar is completely dissolved. Approximately 4 minutes.
• Turn heat to medium high. STOP stirring and let mixture boil until it starts to turn a golden brown Approximately 6-7 minutes.
• Lift pan directly above the heat and swirl the pan around until the sugar turns a dark brown Approximately 1-2 minutes.
• Add butter, cream and 1/8 teaspoon salt and continue swirling until everything is mixed together. Using a spatula continue stirring until completely mixed. Let cool. Here's a hint when it comes to cleaning the pan of stuck on candy -- rinse out the pan with hot water first. Then add 1/2 cup water and 1/2 cup white vinegar and bring to a boil. Let boil for 2-3 minutes. Empty water/vinegar mix and wash normally. The pan will be completely clean.
• Place caramel sauce in a jar like a jelly or jam jar. It will stay good in the refrigerator up to 30 days.
• TO Make Cookies:.
• In a small bowl mix the flour, salt, and baking soda until the ingredients are evenly distributed. Set aside.
• Using a wire whisk attachment of a stand mixer, cream the butter and shortening on high until light and fluffy 1-3 minutes.
• Add both sugars and beat on high 1-2 minutes. Add eggs and vanilla. Beat until fully incorporated.
• Switch to a paddle attachment. Add the chocolate chips and mix gently.
• Add the flour mixture and mix until just incorporated.
• Touch test the dough. It should feel slightly sticky, but not much should stick to your finger. If it is very sticky add flour 2T (.5 oz) at a time.
• Using your hands, roll the dough into balls 1.5 inches tall (for bigger cookies see instructions above). Place on an ungreased cookie sheet 3 inches apart. Sprinkle a pinch of salt on each ball of dough.
• Cover and refrigerate 30 minutes or until firm. You can hold the dough up to two days in the refrigerator or up to six months in the freezer.
• 15-20 minutes before baking, position the oven rack to the second highest setting. Preheat the oven to 375.
• Remove the dough from the refrigerator and bake 8-10 minutes. They are ready to come out of the oven when they are domed and puffy, show a few signs of browning and look a bit underdone.
• Leave the cookies on the cookie sheet for 2 minutes. Remove them to a cooling rack so they will cool evenly. Wait ten minutes,.
• Place 2 cookies on each plate. Top with 1 scoop of ice cream and drizzle with the caramel sauce.

BEST EVER HOT CARAMEL SAUCE

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!).

HUGS & KISSES ICE CREAM SUNDAE

Steps:

• SAUCE:.
• Stir in sugar and butter in a saucepan over low heat until caramel-color; about 10 minutes.
• Heat cream until warm.
• Slowly stir in cream.
• Boil 1 minute to thicken.
• Let cool.
• TO ASSEMBLE SUNDAE:.
• Put scoops of ice cream into a bowl.
• Drizzle with 2 tablespoons caramel sauce; sprinkle with hershey's candy.
• Top with whipped topping and a cherry.