SALTED CARAMEL SAUCE
Rich and delicious, this salted caramel sauce is the perfect blend of sweet, salty and creamy all in one. I like to make a big batch and refrigerate it for up to 2 weeks. -Angie Stewart, Memphis, Tennessee
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, salt and almond extract.
Nutrition Facts :
HOMEMADE SALTED CARAMEL SAUCE
This is an easy and yummy salted caramel sauce. Perfect for topping any dessert.
Provided by dawnbahrenfuss
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 5
Steps:
- Pour sugar and water into a small saucepan; swirl gently to combine. Heat over medium-low heat until little bubbles form on the side. Increase heat to high and boil until sugar turns amber, 5 to 8 minutes. Remove from heat and carefully whisk in heavy cream. Add butter and salt, stirring to combine. Pour caramel into a glass container; let cool.
Nutrition Facts : Calories 106 calories, Carbohydrate 12.8 g, Cholesterol 21 mg, Fat 6.3 g, Protein 0.3 g, SaturatedFat 3.9 g, Sodium 114.8 mg, Sugar 12.5 g
SALTED CARAMEL SAUCE
It may be blasphemy to say that hot fudge isn't the ultimate warm ice cream topping, but after tasting this amazing salted caramel sauce, that's exactly what I'm suggesting.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.
- Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 25.4 g, Cholesterol 40.7 mg, Fat 13 g, Protein 0.4 g, SaturatedFat 8.2 g, Sodium 97.1 mg, Sugar 25 g
SALTED CARAMEL SAUCE (SMITTEN KITCHEN)
You can use this with cinnamon rolls in the icing, or warm it and drizzle it over ice cream ... heck you can just sit and eat it with a spoon it is such yummy goodness!
Provided by MummaKat
Categories Sauces
Time 15m
Yield 1 1/3 cups, 1 serving(s)
Number Of Ingredients 4
Steps:
- Melt the sugar over medium to moderately high heat in a larger pot than you think you'll need - at least a two or three quart pot, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color.
- Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce.
- You can use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, it will likely have thickened a bit but 60 seconds in the microwave brings it right back to pouring consistency.
Nutrition Facts : Calories 1897.9, Fat 124.1, SaturatedFat 78, Cholesterol 387, Sodium 665.9, Carbohydrate 204.2, Sugar 199.8, Protein 3.8
SALTED CARAMEL-BOURBON SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield about 2 cups
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes. Remove from the heat and whisk in 1 cup heavy cream, 1 teaspoon vanilla and 1/2 teaspoon sea salt. Whisk in 2 tablespoons bourbon. Let cool completely; transfer to jars and refrigerate. (Makes about 2 cups.)
SALTED CARAMEL SAUCE
Steps:
- In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
- Uses for Salted Caramel Sauce: Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce. Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe. Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows.
- Salted Caramel Milkshake: Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.
BOBBY FLAY'S SALTED CARAMEL SAUCE
Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That's a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business.
Provided by Sam Sifton
Categories breakfast, brunch, sauces and gravies, dessert
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
- Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 22 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 269 milligrams, Sugar 68 grams, TransFat 0 grams
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
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