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
EASY CARAMEL SAUCE
This is a recipe for easy caramel sauce another recipe from the Weekly times. It may be used as a topping for ice cream, cakes and puddings.
Provided by Tisme
Categories Dessert
Time 25m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place the white sugar and brown sugar into a heavy saucepan.
- Pour the water into the centre, then make a large X across the sugar with your fingertip to let the water seep through.
- NOTE ~ Do not stir.
- Turn up the heat to medium-high and bring to a boil. Without stirring, boil for 8 minutes.
- Remove caramel from heat and once cooled, beat in yoghurt and vanilla extract.
Nutrition Facts : Calories 817.1, Sodium 37.5, Carbohydrate 208.4, Sugar 207.1, Protein 0.1
CARAMEL SAUCE
Provided by Katie Lee Biegel
Categories condiment
Time 15m
Yield about 1 cup
Number Of Ingredients 2
Steps:
- Add the sugar and 1/4 cup water to a large saucepan over medium-high heat and cook without stirring. Watch carefully. When the sugar beings to melt and turn clear, gently swirl the pan occasionally. When the sugar turns an amber color, after about 15 minutes total, whisk in the cream. Be careful because the caramel will bubble up slightly. Let cool.
CARAMEL SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 2 cups
Number Of Ingredients 6
Steps:
- Combine the heavy cream, corn syrup, butter and salt in a saucepan. Bring to a simmer over medium heat, whisking; remove from the heat.
- Sprinkle the sugar evenly in a large skillet. Cook over medium heat, undisturbed, until the sugar melts and starts caramelizing, about 5 minutes. Continue cooking, swirling the pan (but not stirring) until the caramel is dark amber, 10 to 15 more minutes.
- Remove from the heat and add the warm cream mixture. Return to medium heat and bring to a simmer; cook, whisking, until smooth, about 7 minutes. Stir in the vanilla. Let cool slightly before serving. To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.
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
This is an incredibly easy caramel sauce recipe. Drizzle it over the dessert of your choice, use as a dipping sauce or use it to top an ice-cream sundae. Any way you choose, it's delicious!
Provided by MarthaStewartWanabe
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- In a small sauce pan over medium heat, melt butter.
- Add brown sugar, cream and vanilla to sauce pan and whisk until combined.
- With a wooden spoon, stir constanty over medium heat until bubbly and thickened (8-10 minutes). The mixture will bubble and foam. The caramel sauce is ready when it coats the back of your spoon and resembles the thickness of gravy as it drizzles. If you have a candy thermometer available, the temperature I look for is 250-275°F.
- Remove from heat and allow to cool for 15 minutes.
Nutrition Facts : Calories 246.3, Fat 19.2, SaturatedFat 12.1, Cholesterol 53.9, Sodium 148.3, Carbohydrate 18.8, Sugar 17.9, Protein 0.7
CARAMEL SAUCE
Yes, it's true -- caramel sauce can be this easy.
Provided by Lorri
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 3h
Yield 14
Number Of Ingredients 1
Steps:
- Fill a large saucepan with water and bring to a boil over medium heat. Place the can of milk, unopened, in the boiling water. Cover and let simmer 3 hours, topping off water as needed and turning the can every half hour to prevent scorching. Carefully open can and serve.
Nutrition Facts : Calories 89.9 calories, Carbohydrate 15.2 g, Cholesterol 9.5 mg, Fat 2.4 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 35.6 mg, Sugar 15.2 g
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
CARAMEL SAUCE
Caramel is sugar that has been taken just to the edge of burning. Caramel's color reveals the extent to which it is cooked. The palest form is just concentrated sugar syrup. The next stage is golden, followed by amber and dark. This caramel sauce makes for the perfect dessert topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 cake
Number Of Ingredients 5
Steps:
- Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.
CARAMEL SAUCE
Make and share this Caramel Sauce recipe from Food.com.
Provided by Boyz 5
Categories Sauces
Time 9m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Mix sugar with flour in saucepan; blend well.
- Add water and salt.
- Stir while cooking for 6 to 8 minutes.
- If too thick add a little more water.
- Remove from heat; stir in butter, cream and vanilla to taste.
EASY CARAMEL SAUCE
My sister gave me this recipe, it is so great with apples. When I am the only one going to have some I just boil one can. Yum!
Provided by Lori Bailey
Categories Sauces
Time 2h
Yield 4-8 serving(s)
Number Of Ingredients 2
Steps:
- Place the unopened cans in boiling water (peel labels off) and let them set for 2 1/2 hours.
- Allow cans to cool before opening.
- This sauce is great for apple dipping or over ice cream.
- All unopened cans may be kept in the cupboard until you are ready to use them.
Nutrition Facts : Calories 1274.1, Fat 34.5, SaturatedFat 21.8, Cholesterol 135, Sodium 504.1, Carbohydrate 215.9, Sugar 215.9, Protein 31.4
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
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.
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
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