CARAMEL SAUCE AND GLAZE
Satiny and pleasingly sticky, caramel is one of the most delicious additions to cakes and pastries. The longer the caramel cooks, the darker and less sweet it becomes. You can judge the color by eye or with an accurate instant-read thermometer. Cream of tartar and corn syrup both help prevent crystallization in the finished caramel sauce.
Provided by Rose Levy Beranbaum
Categories Dessert Sauce Butterscotch/Caramel Condiment Condiment/Spread Butter
Yield Makes 300 grams / 1 cup / 237ml glaze
Number Of Ingredients 7
Steps:
- Mise en place:
- About 30 minutes ahead, cut the butter into a few pieces and set it on the counter at room temperature (65º to 75ºF/19º to 24ºC).
- Into a 1 cup glass measure with a spout, weigh or measure the cream. Heat in the microwave until hot, then cover it.
- Have ready a 2 cup glass measure with a spout, lightly coated with nonstick cooking spray, near the cooktop.
- Make the sauce:
- In a heavy 6 cup saucepan, preferably nonstick, stir together the sugar, corn syrup, cream of tartar, if using, and water until all the sugar is moistened.
- Heat, stirring constantly with a silicone spatula, until the sugar dissolves and the syrup is bubbling. Stop stirring and let it boil undisturbed until it turns a deep amber and the temperature reaches 370ºF/188ºC or a few degrees below, as the temperature will continue to rise. Remove it from the heat as soon as it reaches temperature.
- Slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
- Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return it to a very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel is fully dissolved.
- Remove the caramel from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky but will become uniform once cooled and stirred.
- Pour the caramel into the prepared glass measure and let it cool for 3 minutes. Gently stir in the vanilla and let it to cool until room temperature and thickened, stirring it gently once or twice.
- Store Airtight
- Room temperature, 3 days; refrigerated, 1 month.
RUM CARAMEL SAUCE
This sauce is for Emeril Lagasse's recipe for Grilled Banana Splits.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
- Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.
CARAMEL-RUM GLAZE
Perfect on the Recipe #397311 or Recipe #397317...If no evaporated milk is on hand, use half-and-half cream.
Provided by Lizzymommy
Categories Dessert
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute.
- Remove from heat; gradually whisk in powdered sugar and rum until smooth.
- Whisk gently 3 to 5 minutes or until mixture begins to cool, thickens slightly, and lighten in color a bit. Use immediately before it hardens.
Nutrition Facts : Calories 1484.2, Fat 64.6, SaturatedFat 40.8, Cholesterol 174.9, Sodium 538.5, Carbohydrate 226.7, Sugar 219.5, Protein 3.5
RUM CARAMEL CAKE
Steps:
- For the cake:
- Preheat oven to 350 degrees F. Spray 3 (8-inch) round cake pans with nonstick butter-flavored baking spray; set aside.
- In a large bowl, beat cake mix, rum, water, eggs, and oil on low speed with an electric mixer for 30 seconds. Scrape down sides of bowl and beat for 2 more minutes on medium speed.
- Divide batter evenly between prepared cake pans. Bake in preheated oven for 20 to 25 minutes, or until tester comes away clean. Cool completely before icing.
- For the icing:
- In a medium saucepan over medium-low heat, melt butter with brown sugar and rum extract. Bring to a boil, stirring constantly. Add milk and bring to a hard boil. Stirring constantly, until sugar is completely dissolved; about 2 minutes.
- Let cool to room temperature and transfer to a medium bowl. Use an electric mixer on medium speed to beat in powdered sugar until smooth. If too thick, add a little milk. If too thin, add a little powdered sugar.
- Using an offset spatula, evenly spread icing on top of each cake round. Stack and ice the top of the cake. You may have frosting leftover.
COCONUT RUM-RAISIN BUNDT CAKE WITH RUM-CARAMEL GLAZE
Dark rum is lavishly used in a coconut Bundt cake; raisins, plump from soaking in the liquor, are mixed into the batter, and a sweet sticky glaze is drizzled on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. Soak raisins in 1/2 cup rum.
- Whisk together flour, salt, and baking powder; set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Mix in eggs, one at a time. Add vanilla. On low speed, mix in flour mixture in three additions, alternating with two additions of 6 tablespoons cream each (12 total). Mix in raisin mixture and coconut. Transfer batter to prepared pan; smooth top.
- Bake, rotating about halfway through, until a cake tester comes out clean, about 1 hour 55 minutes. Let cool in pan on a wire rack 20 minutes. Run a thin knife around sides of cake; unmold. Let cool.
- Heat granulated sugar and 1/4 cup water in a small saucepan over medium heat, gently stirring occasionally, until sugar is dissolved and syrup is clear. Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, gently swirling, until medium amber. Remove from heat. Carefully pour in remaining 1/4 cup rum and 2 tablespoons cream. Let cool, stirring, until thickened. Drizzle over cake.
RUM-CARAMEL GLAZE
Yield makes enough for 36 cupcakes
Number Of Ingredients 4
Steps:
- Heat sugar and the water in a heavy saucepan over medium, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally to color evenly, until mixture is medium amber. Remove from heat. Carefully stir in rum and cream (the mixture will spatter) with a wooden spoon until smooth. Let cool, stirring occasionally, until thickened, about 5 to 10 minutes.
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CARAMEL RUM SAUCE - OF BATTER AND DOUGH
From ofbatteranddough.com
5/5 (1)Estimated Reading Time 4 minsCategory Dessert Sauce Recipes
- In a medium, heavy bottom saucepan, heat the cream to almost boiling – bubbles will start to appear around the side of the pan and the surface will get a bit “rumbly”. Turn down the heat to low and keep warm.
- In a large heavy bottom saucepan, add 1 cup of the sugar, the corn syrup, and salt. Stir to moisten the sugar and then cook without stirring over medium high heat just until the sugar starts to turn golden. If you notice that the syrup is quickly turning brown in one spot, but the rest is not browning at all, grip both sides of the pan and swirl the syrup around to distribute the caramelizing sugar before it burns. Cook until all the syrup is a light golden color – somewhere between the color of straw and milk chocolate.
- Turn the heat down to medium-low and add the remaining cup of sugar in three additions, stirring constantly, allowing each addition to melt before adding more. The sauce will continue to darken in color. Cook, stirring constantly, until the sauce is a deep amber color. Watch the heat in order to prevent the sugar from burning. The sauce should steadily darken in color, but if it begins to smoke at all, immediately remove it from the heat, stirring vigorously, and lower the burner heat. Return the pan to the burner and continue. If the sugar does turn black and burn, there’s no other option except to start over.
- Turn the heat up to medium and add the warm cream in three additions. The cream will cause the syrup to bubble up significantly – stir constantly and be very careful to not let the hot steam burn you. Simmer for a minute or two between each addition of cream to reduce slightly. Once all the cream has been added, continue to cook, stirring constantly, until it forms a thick syrup. If you draw your finger across the back of your spoon, it will hold the line.
SPICED RUM CARAMEL SAUCE - GEMMA’S BIGGER BOLDER BAKING
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4.4/5 (14)Servings 2Cuisine AmericanCategory Dessert
- Once the sugar has dissolved, you can turn up the heat a little and bring to a simmer. Allow simmering undisturbed until it reaches a rich brown color, roughly 10-15 minutes. (Do not stir the boiling sugar, as this can cause it to crystallize)
- When you have reached a deep brown color (but not smoking), quickly whisk in the butter, followed by the cream. (Note: the cream will bubble up once added so stand back.)
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From bakeorbreak.com
Servings 12Total Time 1 hr 30 minsCategory CakesCalories 336 per serving
- Preheat oven to 350°F. Generously and thoroughly grease a 12-cup Bundt pan. (I get the best results with a cooking spray with flour, like Baker's Joy or Pam for Baking.)
- Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy.
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