Creamy Caramel Sauce Recipes Recipe For Stuffed

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CARAMEL SAUCE



Caramel Sauce image

Provided by Food Network

Categories     dessert

Time 25m

Yield about 1 1/2 cups

Number Of Ingredients 4

2 cups sugar
1 cup water
3/4 cup heavy cream
1 tablespoon orange-flavored liqueur (recommended: Grand Marnier)

Steps:

  • In a saucepan combine sugar and water and bring to a boil over high heat. Lower the heat to medium and simmer until the mixture turns deep amber in color, about 6 to 8 minutes. Watch very carefully as this mixture turns color very quickly.
  • Carefully add the cream. The mixture will bubble and spit when the cream is added. Remove from the heat, stir, and add the liqueur. Cool slightly.

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

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

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

CREAMY CARAMEL SAUCE



Creamy Caramel Sauce image

A creamy caramel sauce to accompany ice-cream or desserts of any kind, served hot or cold. Served cold, it has the consistency of extra soft peanut butter. It can be stored for a month in an air tight container.

Provided by bonnieblue09

Categories     Sauces

Time 20m

Yield 6-10 serving(s)

Number Of Ingredients 8

1/2 cup water
2 cups caster sugar
2 tablespoons caster sugar
4 tablespoons light corn syrup
1 cup double cream (Cream that is at least 40-50% Milk Fat)
1/2 cup light sour cream or 1/2 cup creme fraiche
1 teaspoon fresh lemon juice
1 pinch salt

Steps:

  • 1. Combine the water, caster sugar, and the corn syrup in a medium saucepan. Stir them together making sure no lumps of dry sugar remains. Brush down the insides of the pan with a little water, using pastry brush for any stray granules of sugar.
  • 2. Cover the saucepan and place it over medium heat for 4 minutes.
  • 3. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush.
  • 4. As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking.
  • 5. Continue to cook the sugar until it reaches 330-340 degrees F. It will be dark brown. Don't let it get too dark. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.
  • 6. Add the double cream to the caramel. It will bubble up vigorously, so be careful. Vigorously whisk.
  • 7. Whisk in the remaining 2 tablespoon sugar, light sour cream or creme fraiche, lemon juice, and salt. This sauce is now ready to be served hot, warm or cooled.

CARAMEL CREAM SAUCE



Caramel Cream Sauce image

Provided by Food Network

Number Of Ingredients 6

1/2 pound sugar
3 tablespoons water
1/4 teaspoon lemon juice
1 tablespoon light corn syrup
3/4 cup heavy cream
1-ounce butter

Steps:

  • In a small saucepan, bring the sugar, water and lemon juice to a boil. Brush down sides of pan with a pastry brush dipped in water. Add the corn syrup and cook until golden. Remove from heat and stir in the heavy cream in a slow but steady stream. If the sauce is lumpy, return the pan to the heat and stir until smooth. With pan off the heat, stir in the butter.
  • Serve over ice cream and nuts (like walnuts or pecans).

CREAMY CARAMEL SAUCE



Creamy Caramel Sauce image

Drizzle some of this delicious sauce over your ice cream for a quick special treat. Try it on Recipe #370638 or even pancakes and waffles! This is from the Gooseberry Patch. Enjoy!

Provided by Nif_H

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup brown sugar, packed
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup water
1 tablespoon butter, cold
1/4 teaspoon vanilla extract

Steps:

  • Combine brown sugar, flour and salt in a small saucepan. Gradually add water; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook for one to 2 minutes, until thickened.
  • Remove from heat; stir in butter and vanilla.

CREAMY CARAMEL SAUCE



Creamy Caramel Sauce image

Provided by Anne Thornton, Host of Dessert First

Time 4h25m

Yield 3 cups

Number Of Ingredients 3

1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream

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.

ICE CREAM STUFFED ORANGES WITH CARAMEL SAUCE



Ice Cream Stuffed Oranges with Caramel Sauce image

Provided by Robin Miller : Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 3

2 oranges
2 cups vanilla ice cream, softened slightly
4 tablespoons caramel sauce

Steps:

  • Cut off a slice, 2 inches from the stem end, of each orange. Using a grapefruit spoon, scoop out the pulp from the oranges, leaving the rinds intact to form shells. Reserve the orange segments to garnish or enjoy as a snack. Set the hollowed-out orange shells, and their caps in the refrigerator to chill. Spoon 1 cups softened vanilla ice cream, into orange halves. Drizzle 2 tablespoons store bought caramel.
  • Note: Once stuffed, you may refreeze oranges until ready to serve. Top with caramel sauce just before serving. Caramel sauce may also be warmed in the microwave!
  • Add crunch garnish - such as granola, and/or crushed heath bar topping

CREAMY CARAMEL SAUCE



Creamy Caramel Sauce image

Caramel sauce is perhaps the most versatile incarnation of caramel. Besides being both a hot and cold sauce, it makes a great filling for tarts and other pastries. It is also a major ingredient in some of my other recipes, such as truffles that I make with Caramel Ganache and Caramel Souffle. I always keep a variety of caramel blends refrigerated in my bakeshop. They last for weeks and are ready at a moment's notice to fulfill the inevitable special request. When I make creamy and clear caramels that have liquid added to them, I take the caramel to a high temperature, because I want a more, intense flavor that won't be diluted when the caramel is stretched. For example, you'll be heating the sugar to 375 degrees F in this recipe and you'll want to watch it carefully so it doesn't burn. Adding any liquid to hot caramel will cause it to bubble up like an eruption of molten lava. Using a pot that is at least twice the volume of the ingredients will prevent boil-over. Heating the liquid first reduces the volatility of this reaction but does not eliminate it, so be prepared. Oven mitts and a long-handled whisk are helpful, and don't stick your head or arms directly over the pot. It is important to remember that the steam rising out of a pot of hot caramel is as hot as the caramel inside, and nothing is as painful as a steam burn. Creme fraiche adds the perfect balance to this sauce, taming the sweetness with a touch of acidity. If you can't find it, and don't have time to make it, sour cream is a good substitute. I also balance the flavor of this sauce with a second addition of sugar and a little lemon juice at the very end. This adds another subtle dimension of flavor.

Provided by Sherry Yard

Categories     dessert

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 7

1/4 cup water
1 cup plus 1 tablespoon sugar
2 tablespoons light corn syrup
1/2 cup heavy cream, warmed to 100 degrees F
1/4 cup creme fraiche
1/2 teaspoon fresh lemon juice
Pinch salt (less than 1/8 teaspoon)

Steps:

  • Heat a saucepan of water and place a whisk in it.
  • Wash and dry your hands thoroughly. Combine the water, 1 cup of sugar, and the corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remain. Brush down the insides of the pan with a little water, using your hand to feel for any stray granules of sugar.
  • Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush.
  • As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 350 degrees F. It will be dark brown. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.
  • Add the cream to the caramel. It will bubble up vigorously, so be careful.
  • Vigorously whisk in the remaining 1 tablespoon sugar, creme fraiche, lemon juice, and salt. This sauce is now ready to be served warm or cooled to room temperature. It will keep stored airtight in the refrigerator for up to 1 month. When cold, it has the consistency of peanut butter.

CREAMY CARAMEL SAUCE



Creamy Caramel Sauce image

Categories     Sauce     Milk/Cream     Dairy     Dessert     Vegetarian     Vanilla     Winter     Simmer     Gourmet

Yield Makes about 3/4 cup

Number Of Ingredients 5

3/4 cup sugar
1/4 cup water
6 tablespoons light corn syrup
1/2 cup heavy cream
1/2 teaspoon vanilla

Steps:

  • In a heavy saucepan simmer sugar, water, corn syrup, and a pinch salt, stirring, until sugar is dissolved. Boil mixture, without stirring, until a golden caramel. Remove pan from heat and add cream and vanilla, stirring until combined well, about 1 minute. Cool sauce to room temperature (sauce will thicken as it cools). Sauce keeps, covered and chilled, 3 weeks. Bring sauce to room temperature before serving.

PARMESAN CREAM SAUCE



Parmesan Cream Sauce image

This sauce is one I came up with after I discovered I had no whipping cream. It can be used as a substitute for Alfredo sauce, on pizza, or in a casserole.

Provided by thedailygourmet

Categories     Sauces

Time 5m

Yield 4

Number Of Ingredients 6

2 teaspoons butter
1 clove garlic, minced
1 (7.6 ounce) can canned table cream (media crema)
¼ teaspoon freshly ground white pepper
¼ teaspoon salt
1 cup freshly grated Parmesan cheese

Steps:

  • Melt butter in a saucepan over medium heat. Add minced garlic and sauté until garlic is fragrant, about 30 seconds.
  • Add in media crema, salt, and pepper. Stir until warmed through. Mix in Parmesan cheese, 1/4 cup at a time, stirring after each addition until smooth.

Nutrition Facts : Calories 257.7 calories, Carbohydrate 1.2 g, Cholesterol 28.4 mg, Fat 23 g, Fiber 0.1 g, Protein 7.8 g, SaturatedFat 14.2 g, Sodium 479.4 mg

CREAMY CARAMEL SAUCE



Creamy Caramel Sauce image

Categories     Sauce     Milk/Cream     Dessert     Kid-Friendly     Quick & Easy     Low Sodium     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3/4 cup

Number Of Ingredients 4

1/2 cup sugar
1/4 cup water
1/4 cup light corn syrup
6 tablespoons heavy cream

Steps:

  • In a heavy saucepan stir together sugar, water, corn syrup, and a pinch salt and boil over moderate heat, stirring, until sugar is dissolved. Boil mixture, without stirring, until a golden caramel. Remove pan from heat and stir in cream. Cool sauce. Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before using.

CARAMEL SAUCE



Caramel Sauce image

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

1 (14 ounce) can sweetened condensed milk

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

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