Caramel Sauce Recipes

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CARAMEL SAUCE



Caramel Sauce image

Homemade Caramel Sauce is EASY to make! It takes only 10 minutes, and all you need is sugar, butter, and cream. Spoon it over ice cream, swirl it into brownies, or add it to your morning coffee.

Provided by Elise Bauer

Categories     Dessert     Candy     Quick and Easy     Sauce     Caramel     Ice Cream     Sauce

Time 10m

Number Of Ingredients 3

1 cup (210g) of sugar
6 tablespoons (85g) butter (salted or unsalted)
1/2 cup (120ml) heavy whipping cream

Steps:

  • Assemble the ingredients: First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first! Make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.

Nutrition Facts : Calories 229 kcal, Carbohydrate 27 g, Cholesterol 40 mg, Fiber 0 g, Protein 1 g, SaturatedFat 9 g, Sodium 73 mg, Sugar 27 g, Fat 14 g, ServingSize Makes a little over one cup of sauce., UnsaturatedFat 0 g

EASY CARAMEL SAUCE



Easy Caramel Sauce image

For an easy go-to caramel sauce, try Ree Drummond's recipe, perfect over ice cream or pie, from The Pioneer Woman on Food Network.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 5

1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract

Steps:

  • Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

CARAMEL SAUCE



Caramel Sauce image

Provided by Ina Garten

Categories     dessert

Time 4h18m

Yield 5 servings

Number Of Ingredients 4

1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream
1/2 teaspoon pure vanilla extract

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.

OH-SO-EASY CARAMEL SAUCE



Oh-So-Easy Caramel Sauce image

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

1 cup packed brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract

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

CARAMEL SAUCE



Caramel Sauce image

Provided by Craig Claiborne And Pierre Franey

Categories     condiments, sauces and gravies

Time 15m

Yield 2 cups

Number Of Ingredients 4

1 1/2 cups heavy cream
1 1/3 cups sugar
1/3 cup water
1 teaspoon pure vanilla extract

Steps:

  • Put the cream in a saucepan and bring to the boil. Set aside.
  • Combine the sugar and water in a saucepan and bring to the boil. Use a brush dipped in cold water and brush the inside of the saucepan, brushing just about the level of the simmering sauce. Cook over high heat until the mixture is golden brown. Remove from the heat and slowly whisk in the reserved cream. Return to the boil and cook over low heat for two to three minutes. Stir in the vanilla.

Nutrition Facts : @context http, Calories 569, UnsaturatedFat 11 grams, Carbohydrate 69 grams, Fat 33 grams, Protein 2 grams, SaturatedFat 21 grams, Sodium 35 milligrams, Sugar 69 grams

CARAMEL SAUCE



Caramel Sauce image

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

1 cup light-brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
Pinch of salt

Steps:

  • Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.

BOBBY FLAY'S SALTED CARAMEL SAUCE



Bobby Flay's Salted Caramel Sauce image

Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That's a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business.

Provided by Sam Sifton

Categories     breakfast, brunch, sauces and gravies, dessert

Time 20m

Yield About 1 1/2 cups

Number Of Ingredients 4

1 cup granulated sugar
1/2 cup heavy cream
2 tablespoons unsalted butter
3/4 teaspoon kosher salt, or to taste

Steps:

  • In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
  • Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 22 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 269 milligrams, Sugar 68 grams, TransFat 0 grams

CARAMEL SAUCE



Caramel sauce image

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

250g caster sugar
142ml pot double cream
50g butter
250g caster sugar
142ml pot double cream
50g butter

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

QUICK CARAMEL SAUCE



Quick Caramel Sauce image

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

1 cup sugar
3/4 cup heavy cream
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt

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



Caramel Sauce image

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

1 cup sugar (7 ounces = 200 grams)
1 tablespoon Lyle's Golden Syrup (refiner's syrup) or corn syrup (0.75 ounce = 21 grams)
1/4 liquid cup water (2 ounces = 60 grams)
1/2 liquid cup heavy cream, heated (4 ounces = 116 grams)
2 tablespoons unsalted butter, softened (1 ounce = 28 grams)
1 teaspoon pure vanilla extract

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.

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