Mexican Caramel Sundaes Food

MEXICAN CARAMEL SUNDAES

Steps:

• Preheat oven to 400 degrees F.
• In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon. Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes. Remove tortillas from oven, let cool to harden and break into large, uneven pieces. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts.

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.

MEXICAN SUNDAE

Steps:

• Put the chocolate pieces and whipping cream in a pan.
• Keep over a low flame.
• Stir constantly, until the chocolate melts and is mixed with the cream.
• Once melted, remove from heat.
• Keep aside to cool.
• Peel the bananas and cut into four crosswise long pieces.
• Put one slice per bowl with a scoop of coffee or vanilla ice cream and sprinkle roasted almonds on top.
• Lastly, pour chocolate sauce over each bowl.
• Serve chilled.

CARAMEL PECAN SUNDAES

Steps:

• For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly 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. The cream will bubble violently and the caramel will solidify; don't worry. 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.
• To assemble the sundaes, place 1 scoop of vanilla ice cream and 1 scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.

TOASTED ALMOND SUNDAES

Steps:

• Soften ice creams to scoop 10 seconds per pint in the microwave or set on kitchen counter 10 to 15 minutes. Put 1 scoop each of caramel ice cream and vanilla ice cream into dessert dishes. Top each with a shot of liqueur. Heat the dessert sauce 40 seconds in microwave (remove the metal top of jar). Pour caramel sauce over sundaes and top with whipped cream and bits of smoked almonds.

CASHEW CARAMEL SUNDAES

Steps:

• Bring 1/4 cup sugar and 1 tablespoon each light corn syrup and water to a simmer in a saucepan over medium heat; swirl (don't stir) until dark amber, 8 minutes. Remove from the heat; whisk in 1/2 cup heavy cream. Stir in 1/2 cup chopped cashews, 1 tablespoon butter, 1/4 teaspoon vanilla and a pinch of salt. Sever over ice cream.

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!).

CARAMEL BANANA SUNDAES

Steps:

• In a skillet, combine brown sugar, butter, cream, extracts and cinnamon. Bring to a boil over medium heat; stirring constantly. Cook for 2 minutes.
• Remove from heat; add bananas and stir until coated. Return to heat and cook 2 minutes longer; stirring occasionally.
• Serve warm over ice cream.

MEXICAN ICE CREAM SUNDAES WITH CINNAMON CHOCOLATE SAUCE

Steps:

• Preheat oven to 350 degrees.
• Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes (store at room temperature up to 1 day).
• In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
• Add chocolate, cinnamon and salt.
• Let stand 1-2 minutes.
• Whisk until chocolate is melted and mixture is shiny (cover and refrigerate up to 2 days; before serving, reheat in double boiler or the microwave).
• Remove ice cream from freezer 15 minutes before serving.
• Scoop into bowls; top with warm sauce, peanuts and coconut.

PECAN CARAMEL SUNDAES- INA GARTEN

Steps:

• For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan.
• Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves.
• Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot!
• Watch the mixture constantly 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. The cream will bubble violently and the caramel will solidify; don't worry.
• 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.
• To assemble the sundaes, place 1 scoop of vanilla ice cream and 1 scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.

CARAMELS I

Steps:

• Butter a 9x13 inch dish.
• In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
• When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.

MEXICAN CARAMEL SUNDAES

Steps:

• Preheat oven to 400 degrees F.
• In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon.
• Place tortillas on a cookie sheet and brush liberally with melted butter.
• Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes.
• Remove tortillas from oven, let cool to harden and break into large, uneven pieces.
• Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate.
• Top with 2 large scoops ice cream.
• Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon.
• Top each sundae with whipped cream swirls and Spanish peanuts.