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
CHOCOLATE CARAMEL SAUCE
Categories Sauce Milk/Cream Chocolate Dessert Kid-Friendly Quick & Easy Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a dry heavy saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook it, swirling the pan, until it is a deep golden caramel. Remove the pan from the heat, add the cream (the mixture, will bubble up, and simmer the mixture, stirring, until the caramel is dissolved. Add the chocolate and the salt and cook the sauce over low heat, whisking, until the chocolate is melted and the sauce is smooth. Whisk in the vanilla and serve the sauce warm or room temperature over ice cream.
FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE
Categories Cake Chocolate Egg Dessert Bake Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- For cake:
- Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.)
- For caramel sauce:
- Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)
- Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350°F oven 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place 1 cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.
CARAMEL CHOCOLATE SAUCE
Chocolate lovers, rejoice! This quick fix from June Smith of Byron Center, Michigan takes ice cream toppings to new heights. Melted caramels give the rich fudge-like sauce extra appeal, making it hard to resist a second helping.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a 1-qt. microwave-safe bowl, combine the caramels, chocolate chips, milk and butter. Microwave, uncovered, on high for 1-2 minutes; stir. Heat 30-60 seconds longer or until the caramels are almost melted; stir until smooth. Serve warm if desired over ice cream (sauce will thicken upon standing). Refrigerate leftovers.
Nutrition Facts :
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- Place the chocolate in a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Set aside.
- In a large saucepan over medium-high heat, add the water, sugar, and salt. Bring to the boil, stirring constantly to dissolve the sugar.
- Turn the heat down to medium and allow the mixture to come to a rich, deep amber colour without stirring. Instead, swirl the pan around occasionally to make sure the mixture caramelizes evenly. (This can take a while. Be patient, and don't be tempted to turn up the heat!)
- Remove from the heat and gradually pour in the heavy cream, stirring constantly until combined. Be careful, the caramel will bubble vigorously whilst adding the cream. Stir in the vanilla.
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