Easy Caramel Sauce Recipes Recipe For Deviled

EASY CARAMEL SAUCE

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.

EASY CARAMEL SAUCE

Steps:

• In a small sauce pan over medium heat, melt butter.
• Add brown sugar, cream and vanilla to sauce pan and whisk until combined.
• With a wooden spoon, stir constanty over medium heat until bubbly and thickened (8-10 minutes). The mixture will bubble and foam. The caramel sauce is ready when it coats the back of your spoon and resembles the thickness of gravy as it drizzles. If you have a candy thermometer available, the temperature I look for is 250-275°F.
• Remove from heat and allow to cool for 15 minutes.

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 GANACHE

Steps:

• Whisk 4 ounces chopped bittersweet or semisweet chocolate into the warm caramel sauce until smooth. Drizzle over vanilla ice cream.

CARAMEL SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Add sugar, corn syrup, vanilla, salt and 1/3 cup water. Whisk until well combined and melted. Just as it begins to bubble, slowly add the heavy cream, whisking while incorporating into the caramel.
• As soon as the caramel bubbles, remove from heat and let cool to room temperature.
• If the caramel appears to separate, simply whisk together. Serve warm. Enjoy!

CREAMY CARAMEL SAUCE

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.

DEVILED SAUCE

Steps:

• Combine all ingredients in a saucepan, bring to the boil and simmer for 2 minutes.
• Pour into a jug to serve over your desired meat.

EASY CARAMEL SAUCE

Steps:

• Place the unopened cans in boiling water (peel labels off) and let them set for 2 1/2 hours.
• Allow cans to cool before opening.
• This sauce is great for apple dipping or over ice cream.
• All unopened cans may be kept in the cupboard until you are ready to use them.

HOMEMADE SALTED CARAMEL SAUCE

Steps:

• Pour sugar and water into a small saucepan; swirl gently to combine. Heat over medium-low heat until little bubbles form on the side. Increase heat to high and boil until sugar turns amber, 5 to 8 minutes. Remove from heat and carefully whisk in heavy cream. Add butter and salt, stirring to combine. Pour caramel into a glass container; let cool.

PECAN CARAMEL SAUCE

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.

EASY CARAMEL SAUCE

Steps:

• Place the white sugar and brown sugar into a heavy saucepan.
• Pour the water into the centre, then make a large X across the sugar with your fingertip to let the water seep through.
• NOTE ~ Do not stir.
• Turn up the heat to medium-high and bring to a boil. Without stirring, boil for 8 minutes.
• Remove caramel from heat and once cooled, beat in yoghurt and vanilla extract.