SALTED CARAMEL SAUCE
It may be blasphemy to say that hot fudge isn't the ultimate warm ice cream topping, but after tasting this amazing salted caramel sauce, that's exactly what I'm suggesting.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.
- Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 25.4 g, Cholesterol 40.7 mg, Fat 13 g, Protein 0.4 g, SaturatedFat 8.2 g, Sodium 97.1 mg, Sugar 25 g
CARAMEL SAUCE
This classic sauce uses only three ingredients. Drizzle around chocolate puddings or over your favourite ice cream
Provided by Gordon Ramsay
Time 12m
Number Of Ingredients 6
Steps:
- Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
- Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
Nutrition Facts : Calories 206 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Sodium 0.09 milligram of sodium
CARAMEL SAUCE
Steps:
- Combine the sugar and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Carefully pour in the cream (it will bubble up) and continue to cook for another minute. Cool to room temperature.
CARAMEL SAUCE
Making homemade caramel sauce is daunting for many cooks, but there's no reason to be intimidated. It's simple to prepare and takes only 15 minutes.
Provided by Ken Haedrich
Categories Butterscotch/Caramel Dessert Condiment Milk/Cream
Yield Makes about 1½ cups
Number Of Ingredients 5
Steps:
- Combine the sugar and salt in a 3- to 3½-quart stainless steel saucepan and pour the water over them. Place the pan over medium to medium-high heat, stirring gently with a wooden spoon. As soon as the mixture comes to a boil, stop stirring.
- Cook the mixture for 5 to 6 minutes, gently swirling the pan to "stir" the caramel so it colors evenly. As soon as the mixture turns a medium amber color, remove the saucepan from the heat and add the cream all at once. Stir well, and don't be concerned if it clumps up at first; it will smooth out.
- Put the saucepan back over medium-low heat and boil, stirring virtually nonstop, until the caramel reaches 220 to 225°F (104 to 107°C) on a candy thermometer. Remove from the heat and stir in the vanilla. Cool briefly, then transfer to heatproof jars to store. Cool to room temperature before refrigerating. It will keep for at least several weeks. To reheat, microwave the jar in 5- to 10-second intervals, stirring in between, until pourable.
RICH CARAMEL SAUCE
Make and share this Rich Caramel Sauce recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Dessert
Time 17m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Melt the butter in a saucepan over medium-high heat.
- Add the sugar and cook, stirring occasionally, until sugar is melted and mixture is a deep amber color- about 4 to 6 minutes.
- Remove from heat.
- Gradually stir in cream.
- Return to heat and cook until smooth, about 2 minutes.
- Serve over ice cream or cake.
RED-WINE CARAMEL SAUCE
Steps:
- Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and wine. Boil over moderate heat until wine is reduced to about 1/2 cup, about 10 minutes. Discard pod.
- While wine is reducing, bring sugar and water to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, swirling pan, until deep golden.
- Remove from heat, then carefully pour wine down side of pan (caramel will vigorously steam and harden). Simmer, stirring, until caramel is dissolved and sauce is thickened, about 5 minutes. Stir in butter and serve warm.
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