HOMEMDE THICK CARAMEL SAUCE
Steps:
- In a nonreactive 3 quart pan combine the sugar (1cup and 3/4cup), water (1/2cup).
- Stir with a wooden spoon. Cover the pot and heat sugar and water on low heat until sugar is completely dissolved. 3-5 minutes.
- Remove the lid, swirl the pan to see if all of the sugar is dissolved. Once sugar is dissolved increase the heat to medium and bring sugar syrup to a simmer. DO NOT STIR after mixers simmers. Mixture will appear cloudy at first. It will clear up as it starts to boil.
- To remove any sugar spots on the sides of the pan either brush the sides with pastry brush dipped in water or cover pot again for 2-3 minutes. Steam/condensation will wash down the sides of the pan clean. However if there are any stubborn areas use a pastry brush. It is important to keep the sides of the pan clean. This helps to prevent sugar crystallization and grainy caramel sauce.
- Be sure to keep an eye on the caramel. Once you see syrup is changing color it is important to monitor it closely as it can burn easily if not watched over. Continue to cook until the caramel turns amber color then remove from the heat and pour in about 1/2 of the heavy cream (1/2cup). Mixture will foam up significantly, stir it and then pour in remaining heavy cream (1/2cup). Stir in room temperature butter (3tbsp). Mixture will be thin. Pour it into a heat proof dish and let cool slightly, about 20 minutes, Then stir in Vanilla Bean Paste (1tsp). Flavor with other flavoring as desired. Use seas salt, coffee, maple, pecans etc.
- DON'T BE TEMPTED TO TASTE CARAMEL SAUCE BEFORE IT COOLS. MIXTURE IS VERY HOT.
- Cover bowl with cooled caramel sauce with a plastic wrap and a lid. Refrigerate until ready to use.
THICK CARAMEL SAUCE
An easy and thick caramel sauce recipe.
Provided by Elien
Categories Dessert
Time 13m
Number Of Ingredients 4
Steps:
- Measure and set aside the butter cubes and the pouring cream.
- In a medium saucepan over low to medium heat, add the sugar. Stir it gently with a rubber spatula while it melts. It will first clump together, then gradually melt into an amber brown liquid. Don't turn the heat up high or let it cook for too long or the sugar will burn and the caramel will be bitter.
- Once it has all melted, switch to using a whisk and add in the cubes of butter, two cubes at a time. Start whisking straightway while you do this and don't stop until all the butter has melted. It will form a thick caramel.
- Once the butter has completely melted into the sugar, pour in the cream and keep whisking. Take extra care here as the cream will make the caramel bubble and rise. It may also split the caramel as the cream hits the hot sugar. Keep on whisking and cooking it until it forms a smooth and runny deep brown caramel sauce.
- Afterwards it off the heat and stir in the salt. If making regular caramel sauce, add ¼ tsp salt. For salted caramel sauce, add 1 teaspoon.
- Leave the sauce to cool for 5 minutes, then pour it into a clean jar. It will thicken up as it cools down.
Nutrition Facts : Calories 72 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 114 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
EASY CARAMEL SAUCE
For an easy go-to caramel sauce, try Ree Drummond's recipe, perfect over ice cream or pie, from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
THICK CARAMEL FILLING AND SAUCE
Categories Egg
Number Of Ingredients 7
Steps:
- In a heavy saucepan, bring butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium heat, stirring. Carefully stir in whipping cream. Attach a candy thermometer to your pan. Continue to stir until the caramel reaches 238 degrees, or the soft ball stage. Remove from heat and add vanilla and salt.
GOOEY CARAMEL SAUCE
This caramel is very rich and gooey. It can be thinned with a little water to make a sauce for ice cream or it can be used as-is for a gooey candy filling. Great with apples too! Recipe can be doubled. Because the sugar can turn from caramel to burned rather quickly it is best to have all ingredients measured before starting.
Provided by Catfish Charlie
Categories Sauces
Time 30m
Yield 1 cup, 5 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1/4 cup sugar in a stainless saucepan on medium heat, do not stir until sugar begins to melt.
- Once sugar begins to melt, stir it until it has completely melted and begins to turn golden brown.
- When sugar has started to turn caramel colored, remove pan from heat and immediately add butter and brown sugar and quickly stir together.
- Once the butter and brown sugar are completely melded with the caramel (add gentle heat if needed to incorporate brown sugar), add the vanilla, corn syrup, cream and salt.
- Stir together well.
- The caramel will thicken as it cools.
- If a thinner caramel is required, add water one tablespoon at a time until the desired thickness is reached; if a thicker caramel is needed, reduce the amount of corn syrup used.
CARAMEL FILLING
Make and share this Caramel Filling recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook butter, sugar and cream together until it threads.
- Add caramelized sugar and vanilla.
- Cool and fill cake.
- How to caramelize sugar:.
- Melt sugar in a fry pan, stirring constantly, until a golden brown.
- Add to mixture at once or it will harden.
Nutrition Facts : Calories 1786.7, Fat 96.9, SaturatedFat 60.8, Cholesterol 326.4, Sodium 245.2, Carbohydrate 233.2, Sugar 226.2, Protein 5.4
CARAMEL SAUCE
Yes, it's true -- caramel sauce can be this easy.
Provided by Lorri
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 3h
Yield 14
Number Of Ingredients 1
Steps:
- Fill a large saucepan with water and bring to a boil over medium heat. Place the can of milk, unopened, in the boiling water. Cover and let simmer 3 hours, topping off water as needed and turning the can every half hour to prevent scorching. Carefully open can and serve.
Nutrition Facts : Calories 89.9 calories, Carbohydrate 15.2 g, Cholesterol 9.5 mg, Fat 2.4 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 35.6 mg, Sugar 15.2 g
OH-SO-EASY CARAMEL SAUCE
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
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
CREAMY CARAMEL SAUCE
Categories Sauce Milk/Cream Dairy Dessert Vegetarian Vanilla Winter Simmer Gourmet
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- In a heavy saucepan simmer sugar, water, corn syrup, and a pinch salt, stirring, until sugar is dissolved. Boil mixture, without stirring, until a golden caramel. Remove pan from heat and add cream and vanilla, stirring until combined well, about 1 minute. Cool sauce to room temperature (sauce will thicken as it cools). Sauce keeps, covered and chilled, 3 weeks. Bring sauce to room temperature before serving.
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