My Aunts Homemade Caramel Sauce Recipes

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CASSIE'S CARAMEL SAUCE



Cassie's Caramel Sauce image

This is a thin sweet sauce perfect for Christmas plum pudding. It is also good over ice cream.

Provided by Allrecipes Member

Categories     Dessert Sauces

Time 25m

Yield 16

Number Of Ingredients 5

2 cups water
2 tablespoons butter
3 tablespoons brown sugar
2 tablespoons cornstarch
3 tablespoons water

Steps:

  • In a saucepan, combine 2 cups water, butter, and brown sugar. Bring to a boil, and remove from heat.n
  • 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.n

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

HOMEMADE CARAMEL SAUCE



Homemade Caramel Sauce image

Let me show you in this lesson how easy it is to make rich, delicious, creamy caramel sauce that you can serve with cakes or pies, like the Holiday Apple Pie for which you'll also find a lesson here in my Cooking School, or just drizzle over your favorite ice cream. Even though the recipe is simple, it is always very important that you remain cautious at all times to avoid coming into contact with any kind of hot sugar syrup. Use a heavy saucepan to ensure that the syrup cooks evenly. If you would like to watch the video for this recipe, visit WolfgangPuckCookingSchool.com.

Provided by Wolfgang Puck Onlin

Categories     Sauces

Time 25m

Yield 1 Cup

Number Of Ingredients 4

1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream
1 tablespoon unsalted butter

Steps:

  • Making the sugar syrup: Sprinkle the sugar over the bottom of a deep, heavy medium saucepan. Pour the water evenly over the sugar. Over medium-high heat, cook without stirring, tilting the pan gently once or twice to insure that all the sugar is dissolved, until the syrup begins to bubble, 2 to 3 minutes.
  • Caramelizing the syrup: Cook at a vigorous boil, watching attentively, until the syrup just begins to turn golden, 5 to 6 minutes. Gently move the pan from side to side, without stirring, so the syrup continues to color evenly. Reduce the heat to medium.
  • Reaching the deeply caramelized stage: Continue to cook the syrup, reducing the heat slightly, until the color becomes a very dark amber and the syrup gives off slight wisps of smoke and smells almost burnt, 1 to 2 minutes longer.
  • Finishing the sauce: Immediately pour in the cream to stop the cooking. The caramel will bubble up vigorously, so keep your hands clear but do not be alarmed. Immediately reduce the heat to low. Whisk the sauce to blend evenly. Add the butter and simmer a minute or so longer, whisking until smooth.
  • Serving & storing the sauce: Pour the caramel into a heatproof container. Use immediately or cover and store for up to several days in the refrigerator, where the sauce will thicken as it cools. Reheat gently in a double boiler, in a heavy-bottomed saucepan over very low heat, or in the microwave.

Nutrition Facts : Calories 1491.6, Fat 77.6, SaturatedFat 48.4, Cholesterol 275.1, Sodium 73.2, Carbohydrate 204.9, Sugar 199.8, Protein 3.8

AUNT JANE'S CARAMEL CORN



Aunt Jane's Caramel Corn image

This caramel corn is so buttery and delicious. We made it at Christmas when friends were visiting and they ate half of it before it was even baked! My Aunt Jane gave it to me about 30 years ago.

Provided by BigNanc

Categories     Candy

Time 1h15m

Yield 9 quarts, 9 serving(s)

Number Of Ingredients 7

9 quarts popped corn
1 cup butter
1/2 cup white corn syrup
2 cups light brown sugar
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking soda

Steps:

  • Preheat oven to 250 degrees.
  • Butter the sides and bottom of a large roaster.
  • Pop popcorn (air popper works best) and place in buttered roaster.
  • Melt butter (do not use margarine) in a large sauce pan. Add white corn syrup, brown sugar, and salt. Bring to a boil. Boil for 5 minutes.
  • Remove from heat and add vanilla and baking soda. The soda will make the syrup foamy and thick.
  • Pour over popcorn in batches, mixing thoroughly with wooden spoons between batches.
  • Bake in pre-heated oven for 30 minutes stirring every 10 minutes. Pour baked corn onto baking sheets and separate. Store in plastic bags.

Nutrition Facts : Calories 658.1, Fat 35, SaturatedFat 15.4, Cholesterol 54.2, Sodium 508.4, Carbohydrate 87.5, Fiber 3.5, Sugar 52.4, Protein 3.5

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