BLUEBERRY CARAMEL SAUCE
Savor this sweet blueberry sauce on Greek yogurt, French toast, waffles, pancakes, and vanilla ice cream.
Provided by Lori Longbotham
Yield Makes about 1 1/3 cups
Number Of Ingredients 5
Steps:
- Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside.
- Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. Stir in blueberry sauce; let stand 5 minutes.
- Cool sauce to room temperature. Stir in remaining 1 tablespoon lemon juice.
CARAMEL SAUCE
Steps:
- In a small saucepan combine the sugar, lemon juice, corn syrup and water. Bring the pot to a medium high heat. While doing this be careful not to swish the pan around because it could cause the sugar to recrystallize. As the sugar/water mixture boils the water will eventually evaporate and the sugar will begin to turn brown or to "caramelize". Pay close attention! Things can take a terrible turn for the worse here and there will be no recovery. As the sugar begins to turn a shade of golden, then light brown and then a slight shade of darker brown, remove it from the heat and add the heavy cream. As you do this, it will bubble up like crazy. Be sure to have a pot large enough to accommodate the bubbling up. Getting this on you could cause a very severe burn. Whisk the sugar/cream mixture until things settle down and add the butter 2 pats at a time, be sure the pats have completely incorporated before adding more butter.
- Let cool and put into jars. Keep for about 10 days
- Call yourself a Superstar!!!
DESSERTLOVER'S CLASSIC CARAMEL SAUCE
This is your basic caramel sauce, nothing fancy. In my opinion, a good starter recipe to maybe change to your liking afterwards.
Provided by Karin Martinez
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 16
Number Of Ingredients 6
Steps:
- Bring the water, sugar, and butter to a simmer in a saucepan over medium heat. Do not stir the mixture until the sugar has completely dissolved in the water. Cook uncovered, stirring occasionally, until the caramel has turned golden brown, 5 to 10 minutes.
- Carefully pour in a slow, steady stream of cream into the caramel while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas. Add the vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more. Allow to cool for at least half an hour before using.
Nutrition Facts : Calories 149.8 calories, Carbohydrate 19.3 g, Cholesterol 29.3 mg, Fat 8.3 g, Protein 0.4 g, SaturatedFat 5.2 g, Sodium 7.4 mg, Sugar 18.8 g
BLUEBERRY CARAMEL SAUCE RECIPE - (4/5)
Provided by á-4939
Number Of Ingredients 6
Steps:
- Combine blueberries, 1 tablespoon water and a pinch of sea salt in a saucepan over low heat. Stir and mash until blueberries become a sauce-like consistency, about 5 minutes. Set aside. In another saucepan combine water, 1/2 tablespoon lemon juice and sugar. Stir over low heat until sugar dissolves, then increase heat and boil without stirring until syrup is golden. Occasionally swirl pan, cooking for about 7-8 minutes. Remove from heat, stir in blueberry sauce and let stand 5 minutes. Stir in remaining lemon juice and let cool to room temperature.
BLUEBERRY BREAD PUDDING WITH CARAMEL SAUCE
This is a low fat version that is made with skim milk and Egg Beaters. This is one of the best bread puddings I have ever had. I make this at Easter every year and get rave reviews.
Provided by Ceezie
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, blend together milk, egg, sugar, vanilla and cinnamon. Set aside. dump the bread cubes in the bowl and let soak for a few minutes. Place this mixture into a greased 8x8x2-inch baking dish; sprinkle with blueberries.
- Bake at 350°F for 1 hour or until set. Serve warm with caramel sauce.
- To make caramel sauce; heat milk and caramels until caramels are melted, stirring frequently.
Nutrition Facts : Calories 397.6, Fat 5.4, SaturatedFat 1.5, Cholesterol 5.9, Sodium 279.8, Carbohydrate 74.2, Fiber 0.9, Sugar 60.6, Protein 14.9
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
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BLUEBERRY-CARAMEL SAUCE | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- In a medium saucepan over medium-high heat, cook the sugar to a light amber color. (Check the color by drizzling some onto a white plate.) Don’t worry if the sugar hardens while cooking; simply stir it and continue cooking until it smooths out.
- Add the blueberries and ½ cup water to the caramel; be careful, as the caramel will bubble and steam a great deal. Stir the blueberries into the caramel as well as possible (the sauce will harden when the cold blueberries are added, but will loosen up again as the blueberries heat up). Cover the pan and reduce the heat to low. Allow the sauce to simmer with the lid on until most of the blueberries have popped and are exuding their juices, about 5 minutes. Remove the lid and stir the sauce to further dissolve any hardened bits of caramel. (Don’t worry if there are some lumps; they will be strained out.)
- Strain the sauce to remove any blueberry skins, seeds, and hard pieces of caramel. Add the lime juice and return to a saucepan. Cook further over medium heat until the sauce can be spooned onto a room-temperature plate and keep its shape without being too runny. Serve at room temperature.
BLUEBERRY CARAMEL SAUCE RECIPE | BON APPéTIT
From bonappetit.com
Servings 1.33Total Time 1 minEstimated Reading Time 1 min
- Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside.
- Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. Stir in blueberry sauce; let stand 5 minutes.
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