Citrus Savory Caramel Sauce Recipes

DESSERTLOVER'S CLASSIC CARAMEL SAUCE

Dessertlover's Classic Caramel Sauce image

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

Ingredients

⅓ cup water
1 ½ cups white sugar
2 tablespoons unsalted butter
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 pinch salt

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

CARAMELIZED CITRUS

Caramelized Citrus image

This is a modernized version of a dessert that was popular in Britain during the 1970s, a simple, stylish confection that was a standby of posh dinner parties: caramelized oranges. It was then and remains the sort of dish that is not particularly difficult to make, but still signals a home cook's understanding of elegance. My recipe nods to, but is not of, that era. It calls for saffron, which infuses the sauce with its sweet-savory, haylike aroma, and for yogurt, which is a delicious partner to the fruit. On which subject, an important final note: Be careful to remove all the white pith beneath the skin of the citrus, as it is exceedingly bitter.

Provided by Sam Sifton

Categories quick, dessert

Time 30m

Yield Serves 4-8

Number Of Ingredients 4

Ingredients

4 assorted sweet citrus fruits, like blood or navel oranges or grapefruit
1 cup or 285 grams Greek-style yogurt
1 1/2 cups or 300 grams light brown sugar
1 pinch saffron threads

Steps:

Using a small, sharp knife, cut off the tops and bottoms of the oranges and grapefruit, then slice the peel off them vertically, taking care to remove all the white pith below the skin of the fruit.
Spoon the yogurt onto a platter or into a large bowl. Turn each fruit on its side, then slice it into rounds that are between 1/4-inch and 1/8-inch thick. Place the sliced fruit on top of the yogurt in an attractive pattern, then place the platter or bowl into the refrigerator.
Make the caramel. Put the sugar in a large sauté pan set over medium heat, then add to it 1/2 cup or 125 milliliters of water, and swirl the pan to dissolve the sugar. Let the mixture come slowly to a boil, without stirring, then lower heat slightly, and cook until the syrup has gone a very deep amber color, approximately 5 to 6 minutes. Remove from heat, add the saffron to the caramel and swirl to mix it in.
Pour the caramel over the sliced fruit. Return to the refrigerator for an hour or so, or serve right away.

Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 12 grams

CARAMEL-ORANGE SAUCE

Caramel-Orange Sauce image

Provided by Karen DeMasco

Categories Citrus Fruit Dessert Low Fat Vegetarian Low Cal Orange Winter Low Cholesterol Vegan Party Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3 cups

Number Of Ingredients 5

Ingredients

5 navel oranges (preferably Cara Cara), divided
1 1/2 cups sugar, divided
1/4 cup water
2 tablespoons (1/4 stick) unsalted butter
1/8 teaspoon coarse kosher salt

Steps:

Very thinly slice 1 orange into rounds (about 1/16 to 1/8 inch thick). Remove any seeds. Place slices in medium bowl and add 1/2 cup sugar; let stand at room temperature 1 hour.
Combine 1 cup sugar and 1/4 cup water in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add orange-sugar mixture to caramel (mixture will bubble up). Return pan to medium heat; simmer until orange slices are tender, stirring occasionally, 12 to 15 minutes. Cool 10 minutes.
Transfer orange mixture to processor; add butter and coarse salt and process until orange slices are very finely chopped. Pour mixture through fine strainer set over bowl, pressing on solids to release as much liquid as possible (sauce will be thick). Cool. DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm before using.
Using sharp knife, cut off peel and white pith from 4 oranges. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Mix orange segments and juices from bowl into warm sauce.

CARAMEL SAUCE

Caramel Sauce image

Making homemade caramel sauce is daunting for many cooks, but there's no reason to be intimidated. It's simple to prepare and takes only 15 minutes.

Provided by Ken Haedrich

Categories Butterscotch/Caramel Dessert Condiment Milk/Cream

Yield Makes about 1½ cups

Number Of Ingredients 5

Ingredients

1 cup sugar
¼ teaspoon salt
⅓ cup water
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

Combine the sugar and salt in a 3- to 3½-quart stainless steel saucepan and pour the water over them. Place the pan over medium to medium-high heat, stirring gently with a wooden spoon. As soon as the mixture comes to a boil, stop stirring.
Cook the mixture for 5 to 6 minutes, gently swirling the pan to "stir" the caramel so it colors evenly. As soon as the mixture turns a medium amber color, remove the saucepan from the heat and add the cream all at once. Stir well, and don't be concerned if it clumps up at first; it will smooth out.
Put the saucepan back over medium-low heat and boil, stirring virtually nonstop, until the caramel reaches 220 to 225°F (104 to 107°C) on a candy thermometer. Remove from the heat and stir in the vanilla. Cool briefly, then transfer to heatproof jars to store. Cool to room temperature before refrigerating. It will keep for at least several weeks. To reheat, microwave the jar in 5- to 10-second intervals, stirring in between, until pourable.

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