Peruvian Caramel Sauce Recipes

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OH-SO-EASY CARAMEL SAUCE



Oh-So-Easy Caramel Sauce image

This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.

Provided by BARB MAXWELL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 4

1 cup packed brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract

Steps:

  • Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

Nutrition Facts : Calories 211.6 calories, Carbohydrate 27.4 g, Cholesterol 31.1 mg, Fat 11.7 g, Protein 0.4 g, SaturatedFat 7.4 g, Sodium 92.6 mg, Sugar 27.1 g

PECAN CARAMEL SAUCE



Pecan Caramel Sauce image

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

½ cup unsalted butter
½ cup brown sugar
¼ cup heavy whipping cream
1 teaspoon salt
¾ cup chopped pecans

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

PERUVIAN CARAMEL SAUCE



Peruvian Caramel Sauce image

Goat's milk is traditionally used in this recipe but evaporated milk works well. This must cook a long time to ensure the fullest caramel flavor. Pair with fruit or ice cream

Provided by mary winecoff

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

1 (12 ounce) can evaporated milk
2 cups milk
1/2 teaspoon baking soda
1 1/2 cups brown sugar, packed
1/4 cup water

Steps:

  • Heat evaporated milk, milk and bing soda to boiling; remove from heat.
  • Heat brown sugar and water in Dutch oven over low heat, stirring constantly, until sugar is dissolved. Add milk mixture. Cook uncovered over medium-low heat, stirring frequently, until mixture is very thick and golden brown, about 1 hour. Pour into bowl, cover and refrigerate at least 4 hours.

Nutrition Facts : Calories 252.8, Fat 5.5, SaturatedFat 3.3, Cholesterol 20.9, Sodium 165.4, Carbohydrate 47.6, Sugar 40, Protein 5

PERUVIAN CARAMEL COOKIES



Peruvian Caramel Cookies image

According to the story, there's a Peruvian bakery in New York where, on Wednesday mornings the line forms very early for these cookies. And, they cost a buck each. I believe it. They're incredible when they're fresh. Got it off the net from someone who's Chilean friend gave her the same authentic recipe. You can make your own caramel recipe but it won't taste the same.

Provided by sugarpea

Categories     Dessert

Time 5h

Yield 24-26 cookies

Number Of Ingredients 9

1 1/2 cups unsalted butter
1 cup confectioners' sugar
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1/3 cup ground almonds
3 cups flour
2 (14 ounce) cans (2 cans) sweetened condensed milk

Steps:

  • Cream butter with confectioners' and granulated sugar until fluffy.
  • Stir in remaining ingredients.
  • Wrap and chill 30 minutes.
  • If chilled longer let it warm up until it can be rolled.
  • Or, whack it with a rolling pin until it cooperates.
  • Roll dough out to 1/4" thickness, cut in 2 1/2" circles and place on parchment lined cookie sheet.
  • Bake at 350° for 12-14 minutes.
  • Cool cookie sheets between batches.
  • Cool cookies on wire rack.
  • Carefully (they're fragile cookies) spread some caramel on one cookie and top with another cookie.
  • Dust tops with confectioners' sugar and enjoy immediately having a crisp cookie-the way they were meant to be eaten.
  • They will turn soft after setting.
  • Alternatively the cookies can be filled with the rewarmed caramel as needed.
  • Caramel: Pour both cans of condensed milk in the top of a double boiler over simmering water and simmer on very low heat 2-3 hours, stirring occasionally.
  • Eventually the milk will thicken and brown.
  • Cool well and it will thicken further.
  • Refrigerate until needed.
  • Makes enough for 4-5 dozen cookies.

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  • Prepare the Caramel Sauce. You can caramelize sugar with and without water. Both methods give pretty much the same taste, but they differ in difficulty.
  • Pour the Caramel Into the Mold. Pour the hot caramel sauce into your favorite mold, and make sure to swirl it well to cover all the sides. Most Peruvians like to use the Savarin cake pan, but you can also use a stainless steel flan mold if you want your crema volteada to look like a solid cake rather than a ring.
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  • Pour the Mixture Into the Mold. Shake your mold gently to make sure the caramel has solidified in place. If it wobbles too much, let it sit for another 5 minutes.
  • Bake Inside a Bain-Marie. Although the word seems fancy, bain-marie is actually a simple water bath! Put your mold into a glass baking dish, preferably a shallow one.
  • Flip Onto a Large Plate. Grab a sharp, thin knife, and slowly stab the edges of the pan to free the crema volteada from the mold. Then, cover the mold with a large plate, grab them together with your hands, and quickly flip them over.


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