Irish Cream Caramel Sauce Recipes

CREAMY CARAMEL SAUCE

Creamy Caramel Sauce image

Provided by Anne Thornton, Host of Dessert First

Time 4h25m

Yield 3 cups

Number Of Ingredients 2

Ingredients

1 1/2 cups sugar
1 1/4 cups heavy cream

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.

IRISH CREAM CARAMEL SAUCE

Irish Cream Caramel Sauce image

Provided by Florence Fabricant

Categories dessert

Time 15m

Yield 0 3/4 cup

Number Of Ingredients 4

Ingredients

1/2 cup sugar
4 tablespoons water
1/2 cup heavy cream
3 tablespoons Irish whisky (see note)

Steps:

Swirl sugar and water together in a heavy saucepan until the sugar dissolves. Place over medium-high heat and cook, stirring occasionally, until the mixture turns a uniform honey-brown color. Remove from heat.
Pour a tablespoon or two of the cream into the caramel, standing back from the pan, because the mixture may spatter. Stir to blend in the cream, then add the remaining cream, stirring until completely mixed.
Stir in the whisky, transfer the mixture to a jar or other container and refrigerate until ready to use. The sauce may be warmed before using but it will not be as thick as if it is chilled. Serve over ice cream, crepes, cake or puddings.

Nutrition Facts : @context http, Calories 601, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 29 grams, Protein 2 grams, SaturatedFat 18 grams, Sodium 33 milligrams, Sugar 69 grams

CREAMY CARAMEL SAUCE

Creamy Caramel Sauce image

If you'd like to make a grown-up version of caramel sauce, add a tablespoon of coffee-flavored liqueur or bourbon instead of the vanilla extract.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 5

Ingredients

Basic Caramel
3/4 cup heavy cream
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
1 tablespoon heavy cream

Steps:

Follow recipe for basic caramel, reducing sugar to 1 cup (do not reduce water). Remove caramel from heat, and carefully pour in heavy cream (caramel will bubble). With a clean wooden spoon, stir in vanilla extract and salt; stir until smooth. Pour or spoon over dessert. If not serving the sauce immediately, let cool; refrigerate in an airtight container up to 3 weeks. Reheat in a saucepan or in the microwave, stirring in 1 tablespoon heavy cream.

IRISH CREAM BREAD PUDDING WITH CARAMEL IRISH CREAM SAUCE

Irish Cream Bread Pudding With Caramel Irish Cream Sauce image

Anyone that knows me here on Zaar knows I love bread pudding and baileys... so I had to add the two together with this fabulous dessert.

Provided by Vseward Chef-V

Categories Breads

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1 loaf stale French bread
2 cups milk
1 cup heavy cream
1/2 cup irish cream
2 tablespoons unsalted butter, softened
3 eggs
1 1/4 cups granulated sugar
1 tablespoon vanilla extract
1/2 cup raisins
1/4 cup water
1 cup granulated sugar
1/3 cup freshly brewed coffee
1/3 cup heavy cream
1 teaspoon lemon juice
1/4 cup irish cream

Steps:

Pudding: Crumble the bread, with the crust, into a bowl. Cover with combined milk, cream and liqueur and let stand an hour or until the bread has absorbed most of the liquid.
Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking dish and set aside.
Beat eggs, sugar and vanilla extract until well blended. Mix gently with bread and raisins. Spoon into pan, smooth top. Bake until light brown and the custard is set, about an hour.
Caramel Irish Cream Sauce: Pour sugar into water in saucepan and let stand until sugar is wet. Add 2 tbsp of butter and cook on medium high to high, stirring constantly, until the mixture turns nut brown. Remove from heat. Immediately and CAREFULLY, to avoid splatters, pour in coffee and cream into the saucepan. Return to heat and cook, stirring constantly, until caramel melts. Add more cream if caramel is too dark. Remove from heat and cool. Stir in lemon juice and liqueur just before serving.

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