Saras Chocolate And Homemade Caramel Sauce Recipes
SILKY CHOCOLATE-CARAMEL SAUCE
A pretty jar of this homemade dessert topping is a simply sweet gift. All you need are four ingredients and 10 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, cook brown sugar, whipping cream and butter over medium heat 2 to 3 minutes, stirring constantly, until mixture comes to a full boil.
- Add chocolate; cook about 2 minutes, stirring constantly, until chocolate is melted and sauce is smooth. Serve warm or cover and refrigerate until serving time.
Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 2 Tablespoons, Sodium 55 mg, Sugar 14 g
CARAMEL SAUCE FOR SKILLET-BAKED CHOCOLATE CHIP COOKIE
Use this caramel sauce in our Skillet-Baked Chocolate-Chip Cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- In a small saucepan, combine sugar, salt, and the water. Cook over medium heat until sugar is a medium amber color (use strips of paper to test: the paler color is undercooked; the amber hue is just right), about 7 minutes; wash sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat.
- Stir in heavy cream; add butter, and stir until combined. Let cool to room temperature; stir in vanilla.
CARAMEL CHOCOLATE SAUCE
Chocolate lovers, rejoice! This quick fix from June Smith of Byron Center, Michigan takes ice cream toppings to new heights. Melted caramels give the rich fudge-like sauce extra appeal, making it hard to resist a second helping.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a 1-qt. microwave-safe bowl, combine the caramels, chocolate chips, milk and butter. Microwave, uncovered, on high for 1-2 minutes; stir. Heat 30-60 seconds longer or until the caramels are almost melted; stir until smooth. Serve warm if desired over ice cream (sauce will thicken upon standing). Refrigerate leftovers.
Nutrition Facts :
DESSERTLOVER'S CLASSIC CARAMEL SAUCE
This is your basic caramel sauce, nothing fancy. In my opinion, a good starter recipe to maybe change to your liking afterwards.
Provided by Karin Martinez
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 16
Number Of Ingredients 6
Steps:
- Bring the water, sugar, and butter to a simmer in a saucepan over medium heat. Do not stir the mixture until the sugar has completely dissolved in the water. Cook uncovered, stirring occasionally, until the caramel has turned golden brown, 5 to 10 minutes.
- Carefully pour in a slow, steady stream of cream into the caramel while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas. Add the vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more. Allow to cool for at least half an hour before using.
Nutrition Facts : Calories 149.8 calories, Carbohydrate 19.3 g, Cholesterol 29.3 mg, Fat 8.3 g, Protein 0.4 g, SaturatedFat 5.2 g, Sodium 7.4 mg, Sugar 18.8 g
SARA'S CHOCOLATE AND HOMEMADE CARAMEL SAUCE
Make and share this Sara's Chocolate and Homemade Caramel Sauce recipe from Food.com.
Provided by Sara Parker
Categories Dessert
Time 20m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Make sure you have everything ready to go, the caramel is a fast process and the sugar will burn quickly.
- Heat the sugar on medium-high in a 2-3 quart heavy bottomed saucepan. Stir the sugar constantly with a whisk as it melts.
- As soon as all of the sugar crystals have melted (the liquid will be a dark amber color), immediately add all of the butter and whisk vigorously until the butter is melted.
- Take the pan off of the heat as soon as the butter is melted and add the cream while continually whisking to mix. The mixture will foam up when the cream is added, which is why it is imperative that you remove the pan from heat beforehand.
- Whisk until the caramel is smooth and allow it to cool for at least five minutes. The mixture will be very hot.
- Once the mixture is slightly cooled, whisk in the chocolate pieces and stir until blended completely. Eliminate any chunks or still-in-tact chocolate chips.
- Slowly whisk in the condensed milk and allow the mixture to cool for another three to five minutes before serving or storage.
- Makes great fondue, ice cream topping, or spread when refrigerated over night. Recipe makes about three cups of sauce, so store accordingly and use quickly. Reheat sauce after refrigeration to thin back to original consistency. Enjoy!
Nutrition Facts : Calories 712.8, Fat 37.2, SaturatedFat 22.9, Cholesterol 80.2, Sodium 178, Carbohydrate 96.4, Fiber 2.5, Sugar 92.2, Protein 7.5
CHOCOLATE CARAMEL SAUCE
Categories Sauce Milk/Cream Chocolate Dessert Kid-Friendly Quick & Easy Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a dry heavy saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook it, swirling the pan, until it is a deep golden caramel. Remove the pan from the heat, add the cream (the mixture, will bubble up, and simmer the mixture, stirring, until the caramel is dissolved. Add the chocolate and the salt and cook the sauce over low heat, whisking, until the chocolate is melted and the sauce is smooth. Whisk in the vanilla and serve the sauce warm or room temperature over ice cream.
HOMEMADE CARAMEL SAUCE
Found this on Food Network. This is Bob Blumbers' recipe from The Surreal Gourmet. Tastes great with vanilla ice-cream topped with toasted hazel nuts, chocolate chips, fresh coconut wedges etc.
Provided by Ratatouilleee
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan over medium-high heat, add water and sugar.
- Stir occasionally for approximately 5 minutes, or until sugar melts and turns a golden brown. (Keep a watchful eye on sugar because it will go from being golden brown to burning in about 1 minute).
- Immediately remove from heat and whisk in cream.
- Stir constantly until smooth.
- At this point, caramel sauce will be very thin.
- After it cools, it will thicken to the consistency of, well...caramel sauce.
- Note: when adding and stirring cream, wear an oven mitt on your stirring hand.
- The heat of the sugar will cause a tremendous amount of scalding steam when it comes into contact with the cream.
Nutrition Facts : Calories 832.9, Fat 45.8, SaturatedFat 28.4, Cholesterol 176.6, Sodium 195.6, Carbohydrate 102.6, Fiber 1.5, Sugar 95.9, Protein 8.8
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- Place the chocolate in a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Set aside.
- In a large saucepan over medium-high heat, add the water, sugar, and salt. Bring to the boil, stirring constantly to dissolve the sugar.
- Turn the heat down to medium and allow the mixture to come to a rich, deep amber colour without stirring. Instead, swirl the pan around occasionally to make sure the mixture caramelizes evenly. (This can take a while. Be patient, and don't be tempted to turn up the heat!)
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