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
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
CARAMEL AND SCOTCH SAUCE
Time 35m
Yield Makes about 1 1/4 cups
Number Of Ingredients 3
Steps:
- Cook sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork until sugar is melted and pale golden. Cook caramel, without stirring, until deep golden, then remove pan from heat.
- Carefully add boiling water and Scotch (mixture will bubble up and vigorously steam), then cook over low heat, stirring with a wooden spoon, until caramel is melted and sauce is smooth. Serve warm.
CARAMEL & WHISKY SAUCE
This thick and boozy toffee sauce can be put into jars and given as a gift, or serve a dollop with warming desserts
Provided by Good Food team
Categories Treat
Time 20m
Yield Makes 3 x 330ml jars
Number Of Ingredients 6
Steps:
- Put the butter, sugar, condensed milk, caramel and ginger in a pan. Heat gently until the butter melts - make sure you don't boil the sauce. Remove from the heat, then stir in the whisky until smooth. Pour into sterilised jars and allow to cool before sealing.
Nutrition Facts : Calories 63 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 1 grams protein, Sodium 0.08 milligram of sodium
DOUBLE SCOTCH CARAMEL AFFOGATO
12-minute salted caramel sauce with a little extra smokiness from the Scotch. Inspired by the movie "The Post."
Provided by Rick M.
Categories Dessert
Time 17m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Swirl Scotch, sugar and salt in a medium heavy saucepan to combine. Heat on medium-high for 30 seconds, you should start to smell the alcohol vapor; using a stick lighter or long match, ignite the alcohol. Continue cooking, flames will be small at first and grow as the mixture heats but will die out completely after about 2 minutes.
- Boil sugar mixture, swirling occasionally (do not stir or crystals may form and result in a grainy caramel), until the edges start to turn golden, about 7-9 minutes. Keep swirling to mix the lighter and darker colors until the caramel is amber, another 2-3 minutes. Watch closely because the caramel can darken and burn quickly.
- As soon as it reaches amber, remove from heat, add butter and continue to swirl to melt the butter and to stop the caramel from getting any darker; butter will make the caramel bubble vigorously so be careful. When the butter is completely melted, swirl in heavy cream. Stir (it's ok to stir at this point) until cream is completely incorporated and caramel is smooth and no streaks of cream remain. Let cool, caramel will thicken as it sits.
- Divide ice cream among 12 highball glasses or bowls. Pour 1/2 shot of espresso over each and top with a drizzle of caramel.
- Do ahead: Caramel can be made 1 month ahead, store in an airtight container and chill. Reheat gently before using.
Nutrition Facts : Calories 332.5, Fat 17.2, SaturatedFat 10.7, Cholesterol 62.5, Sodium 268.6, Carbohydrate 37.7, Fiber 0.6, Sugar 35.3, Protein 3.3
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