CREAMY CARAMEL SAUCE
Categories Sauce Milk/Cream Dairy Dessert Vegetarian Vanilla Winter Simmer Gourmet
Yield Makes about 3/4 cup
Number Of Ingredients 5
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.
CREAMY CARAMEL SAUCE
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
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
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
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.
ICE CREAM STUFFED ORANGES WITH CARAMEL SAUCE
Provided by Robin Miller : Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 3
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
CARAMEL CREAM SAUCE
Provided by Food Network
Number Of Ingredients 6
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
Provided by Anne Thornton, Host of Dessert First
Time 4h25m
Yield 3 cups
Number Of Ingredients 2
Steps:
- Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
- 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. Just give it more time to liquefy again-trust me!
- 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.
BOB EVANS STUFFED CARAMEL BANANA PECAN CREAM PANCAKES
This recipe came to me in an email today regarding a new copycat recipe. " Pancakes baked with pecans and sliced fresh bananas, covered in a warm, caramel sauce." Secret Recipe Tips - Be sure to let the pecans and bananas show for a nice presentation. For a more intense flavor, use a banana-flavored pudding in place of vanilla. For a completely different variation, add chocolate chips and serve with chocolate or fudge topping. Source: "America's Secret Recipes" by Ron Douglas (Coming Soon)
Provided by senseicheryl
Categories Breakfast
Time 20m
Yield 2 pancakes, 1 serving(s)
Number Of Ingredients 8
Steps:
- Make Vanilla Cream Cheese mixture: Mix vanilla pudding with cream cheese until well blended and creamy (no lumps). Cover and refrigerate immediately. This mixture will store (covered) in the refrigerator up to 5 days.
- Prepare pancake batter and preheat griddle. Ladle batter onto hot griddle and sprinkle evenly with pecans and banana slices. When they bubble and edges are dry, flip to cook second side.
- When done, place pancake on plate, top with 4 tablespoons Vanilla.
- Cream Cheese mixture and top with second pancake. Ladle with caramel sauce and sprinkle with confectioners' sugar. Garnish with whipped topping.
CHOCOLATE SOUFFLES WITH CREAMY CARAMEL SAUCE
Categories Milk/Cream Mixer Chocolate Dairy Egg Dessert Bake Vegetarian Winter Ramekin Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
- Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.
- In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
- Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.
- Preheat oven to 375°F.
- Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
- Top soufflés with sauce and serve immediately.
RICOTTA CHOCOLATE CHIP STUFFED SHELLS WITH CARAMEL SAUCE
The rich filling in these shells tastes like cheesecake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package; pat dry. Meanwhile, beat cheese, powdered sugar and vanilla in medium bowl with electric mixer on medium speed about 3 minutes or until light and creamy. Fold in whipped topping. Fold in chocolate chips and pecans.
- Spoon about 2 1/2 tablespoons cheese mixture into each pasta shell. Place in shallow container. Cover with plastic wrap and refrigerate about at least 2 hours but no longer than 8 hours. Serve with ice-cream topping, and if desired, sprinkle with additional chocolate chips and pecans.
Nutrition Facts : Calories 350, Carbohydrate 56 g, Cholesterol 10 mg, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 200 mg
EASY CARAMEL SAUCE
This is a thin sweet sauce perfect for Christmas plum pudding. It is also good over ice cream.
Provided by Cassie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- In a saucepan, combine 2 cups water, butter, and brown sugar. Bring to a boil, and remove from heat.
- In a small cup, mix together cornstarch and 3 tablespoons water. Stir mixture into sauce. Cook over medium heat and heat through for 5 minutes. Remove from heat. Serve hot.
Nutrition Facts : Calories 26.2 calories, Carbohydrate 3.4 g, Cholesterol 3.8 mg, Fat 1.4 g, SaturatedFat 0.9 g, Sodium 12 mg, Sugar 2.5 g
PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
CREAMY CARAMEL SAUCE
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
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.
DESSERTLOVER'S CLASSIC CARAMEL SAUCE
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
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
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