Cognac Caramel Sauce Recipes

EASY CARAMEL SAUCE

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 FOR BAKED MERINGUE APPLES

Steps:

• Combine 1/4 cup boiling water and sugar in a medium saucepan. Cook on high until caramel forms, about 5 minutes. Remove from heat, and slowly whisk in remaining 1/2 cup water at arm's length, being careful not to splatter hot caramel. Whisk until mixture is smooth. Remove from heat, and stir in vanilla and cognac. Serve.

APRICOTS IN CARAMEL COGNAC SAUCE

Steps:

• Cook sugar in a dry 12-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 8 to 10 minutes. Carefully add water, then add Cognac and lemon juice (caramel will harden and steam vigorously) and cook over moderately low heat, stirring, until caramel is dissolved. Stir in apricots and simmer, stirring occasionally, until apricots are tender but still hold their shape, about 10 minutes.
• Serve warm or at room temperature.

OH-SO-EASY CARAMEL SAUCE

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.

COGNAC SAUCE

Steps:

• Melt the butter in a heavy medium-size saucepan over medium heat.
• Add the shallots and garlic and saute until transparent, about 3 to 4 minutes.
• Then add the cognac and flame.
• To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite.
• Holding the pan away from you, allow the flames to die down naturally.
• Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes.
• Add the mushrooms and continue to simmer 3 to 5 minutes more.
• Season with salt and pepper and serve immediately.

CARAMEL SAUCE

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.

COGNAC CARAMEL SAUCE

Steps:

• Spread the sugar in an even layer in a medium heavy-bottomed skillet or saucepan. Pour the 1/3 cup (80 ml) water over the sugar to dampen it, but don't stir. Cook over medium heat until the sugar dissolves and add the cream of tartar or lemon juice. Continue to cook without stirring, but swirling the pan if the sugar clumps or begins to brown unevenly. When the caramel turns dark amber in color and begins to foam a bit, remove from the heat and immediately add the remaining 1/2 cup (125 ml) water. The caramel will bubble up vigorously, then the bubbling will subside. Stir with a heatproof utensil until any hardened bits of caramel completely dissolve. Let cool completely, then stir in the Cognac. Serve at room temperature.
• This sauce can be stored at room temperature or refrigerated for up to 2 weeks.