CASHEW CARAMEL SUNDAES
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Bring 1/4 cup sugar and 1 tablespoon each light corn syrup and water to a simmer in a saucepan over medium heat; swirl (don't stir) until dark amber, 8 minutes. Remove from the heat; whisk in 1/2 cup heavy cream. Stir in 1/2 cup chopped cashews, 1 tablespoon butter, 1/4 teaspoon vanilla and a pinch of salt. Sever over ice cream.
CARAMEL PECAN SUNDAES
Steps:
- For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
- To assemble the sundaes, place 1 scoop of vanilla ice cream and 1 scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.
ORANGE-CARAMEL NUT SUNDAES
Yield Serves 6
Number Of Ingredients 6
Steps:
- Remove orange peel with vegetable peeler. Cut enough peel into very fine strips to measure 2 tablespoons. Transfer strips to heavy medium saucepan. Add sugar, juice and butter. Stir over medium heat until sugar dissolves. Increase heat and boil gently until reduced to 1 cup, about 15 minutes. Cool sauce to lukewarm. (Can be prepared 2 days ahead. Cover sauce and oranges separately and chill. Reheat sauce to lukewarm before using.)
- Cut white pith from oranges. Slice oranges into rounds; cut rounds into quarters. Scoop frozen yogurt into large wineglasses. Drizzle sauce over. Top with oranges and hazelnuts and serve.
SUNDAES WITH CHOCOLATE CARAMEL AND MACADAMIA NUT SAUCE
Categories Chocolate Nut Dessert Frozen Dessert Macadamia Nut Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Stir sugar and bourbon in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high. Boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove from heat. Add cream (mixture will bubble up) and whisk until smooth. Return to boil, whisking constantly. Remove from heat, add butter and chocolate and stir until smooth. Mix in nuts. (Can be made 1 week ahead. Cover and chill. Before using, rewarm over low heat, stirring constantly and thinning with small amount of water if necessary.)
- Serve ice cream with sauce.
CHOCOLATE CARAMEL SUNDAES
These sundaes are a delightful way to end a quick-to-fix meal. This recipe is a simple yet irresistable dessert.-Pat Yaeger, Naples, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 cup sauce.
Number Of Ingredients 3
Steps:
- In a saucepan over medium heat, cook and stir Milk Duds and milk until smooth. Serve warm over ice cream. Refrigerate leftovers.
Nutrition Facts :
CARAMEL PEANUT SUNDAE
Provided by Amanda Hesser
Categories ice creams and sorbets, dessert, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- To prepare caramel sauce: In a small saucepan over medium heat, stir 1/2 cup sugar until melted. Reduce heat to low, and slowly add butter, 1/4 cup heavy cream and 1/4 cup milk; be careful to avoid spattering. Remove from heat, and add salt and 2 tablespoons corn syrup. Mix until smooth. Cool, cover and refrigerate until chilled, 2 hours or overnight.
- To prepare ice cream: In a medium saucepan, combine 1 1/2 cups milk, vanilla bean and pulp, and 1 tablespoon corn syrup. Place over medium heat until steaming; meanwhile, in a medium bowl whisk egg yolks and 1/3 cup sugar until light in color and fluffy. Whisk about 1/3 of the hot milk mixture into eggs, then whisk egg mixture back into pan. Continue to heat mixture until it is thick enough to coat the back of a spoon. Strain into a bowl set over ice water, and allow to cool.
- Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions. When ice cream has finished churning, stir in 1/2 cup peanuts. Transfer to a plastic container, and freeze.
- For assembly: Pour a little caramel sauce into each of 4 tall glasses. Lay a wafer in each glass, top with a scoop of ice cream, another wafer, another scoop of ice cream, and another wafer. Add more caramel sauce, and sprinkle on some chopped peanuts. Add whipped cream, top with more caramel sauce and peanuts, and serve.
Nutrition Facts : @context http, Calories 1084, UnsaturatedFat 38 grams, Carbohydrate 78 grams, Fat 80 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 36 grams, Sodium 461 milligrams, Sugar 65 grams, TransFat 0 grams
NUTTY CARAMEL & CHOC SUNDAES
Reach into your storecupboard and freezer to create this sumptuous ice cream medley with salted peanuts, biscuits and caramel
Provided by Sarah Cook
Categories Dessert, Dinner
Time 20m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
- Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.
Nutrition Facts : Calories 608 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 55 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
PECAN CARAMEL SUNDAES- INA GARTEN
This is really good and went prefect with my Labor Day menu. The key to the sauce is bringing the heat up gradually from medium to boiling. I always use Haagen-Dazs for both of the ice creams.
Provided by carmenskitchen
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan.
- Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves.
- Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot!
- Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat.
- Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry.
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
- To assemble the sundaes, place 1 scoop of vanilla ice cream and 1 scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.
CARAMEL BANANA SUNDAES
"When I don't have time to bake, I often rely on this quick dessert," says Jeanne Mays of North Richland Hills, Texas.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a skillet, combine brown sugar, butter, cream, extracts and cinnamon. bring to a boil over medium heat, stirring constantly. Cook for 2 minutes. Remove from the heat; add bananas and stir until coated. , Return to heat; cook 2 minutes longer, stirring occasionally. Serve warm over ice cream.
Nutrition Facts :
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