SILKY CHOCOLATE-CARAMEL SAUCE
A pretty jar of this homemade dessert topping is a simply sweet gift. All you need are four ingredients and 10 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, cook brown sugar, whipping cream and butter over medium heat 2 to 3 minutes, stirring constantly, until mixture comes to a full boil.
- Add chocolate; cook about 2 minutes, stirring constantly, until chocolate is melted and sauce is smooth. Serve warm or cover and refrigerate until serving time.
Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 2 Tablespoons, Sodium 55 mg, Sugar 14 g
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 :
QUICK CARAMEL SAUCE
Top cakes and ice cream with this delicious and quick caramel sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Pour 1/2 cup water into a medium heavy-bottom saucepan; add sugar. Cook over medium heat, gently stirring occasionally, until sugar is dissolved.
- Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush 2 or 3 times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until it has almost turned medium amber.
- Remove from heat, and carefully pour in cream (caramel will bubble). Add vanilla and salt, and stir with a clean wooden spoon until caramel is smooth.
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-CHOCOLATE SAUCE
Steps:
- Cook sugar in a dry heavy saucepan, stirring, until melted and golden, then carefully add the heavy cream. Cook, stirring, until the caramel dissolves, then remove from heat and stir in the chocolate until smooth. Stir in the vanilla extract.
CREAMY CARAMEL SAUCE
Provided by Anne Thornton, Host of Dessert First
Time 4h25m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Over low heat, mix the water, and sugar in a medium heavy-bottomed saucepan. Cook until the sugar dissolves, about 5 to 10 minutes. 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, and stand back to avoid splattering. Slowly add the cream. Don't panic - 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 the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.
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.
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
CARAMEL SAUCE FOR CHOCOLATE PUDDING CAKES
Top our Warm Chocolate Pudding Cakes with this delicious and easy caramel sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
- Immediately whisk in butter, salt, and vanilla extract (take care as mixture is extremely hot and will bubble).
- Whisk in cream.
- Pour into a heatproof container and let cool. (To store, refrigerate, up to 3 weeks.)
Nutrition Facts : Calories 112 g, Fat 7 g
CHOCOLATE CARAMEL SAUCE
Quick and easy. Serve over ice cream, pound cake, bread pudding or wherever your imagination takes you.
Provided by ElaineAnn
Categories Sauces
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a saucepan.
- Cook over low heat until chocolate and caramels are melted and mixture is smooth.
Nutrition Facts : Calories 386, Fat 23.1, SaturatedFat 13.5, Cholesterol 15.6, Sodium 89.6, Carbohydrate 49.7, Fiber 3.3, Sugar 41.5, Protein 4.2
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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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