Caramel Sauce For Brownie Sundaes Recipes

Steps:

• For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. To assemble the sundaes, place one scoop of vanilla ice cream and one scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil, leaving a 2-inch overhang on at least 2 sides. Grease the foil with nonstick cooking spray.
• For the brownie brittle: Whisk together the flour, cocoa powder and 1/4 teaspoon salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, then remove from the heat and let cool slightly. Stir in the sugar, eggs and vanilla, then add the flour mixture and stir to combine. Pour the batter into the prepared pan and spread into an even, thin layer. Sprinkle with the chocolate chips. Bake until the edges are crisp and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the pan on a cooling rack.
• Meanwhile, make the strawberry sauce: Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Stir together the vanilla and cornstarch in a small bowl until smooth, then stir the slurry into the strawberry sauce. Cook until the sauce has thickened slightly, 1 to 2 minutes. Remove from the heat to cool slightly. You should have about 1 1/2 cups of strawberry sauce.
• For the caramel walnuts: Add the walnuts to a medium saute pan set over medium heat. Cook, tossing frequently, until toasted, about 5 minutes. Transfer to a bowl to cool. In another medium saute pan, combine the sugar with 1/4 cup water over medium heat; simmer, swirling the pan, until dark amber in color, 10 to 12 minutes. Slowly whisk in the heavy cream until smooth. Once the bubbles subside, stir in the butter and toasted walnuts. You should have about 2 cups of caramel walnuts.
• Use the foil overhang to help lift the brownie out of the pan. Break or cut the brownie brittle into roughly 2-inch pieces. Scoop the vanilla ice cream into a sundae dish, then top with some of the brownie brittle, strawberry sauce and warm caramel walnuts.

Steps:

• To make the brownies, preheat the oven to 350°F. Butter an 8x8-inch baking dish.
• Put the chocolate in a heat-proof glass bowl, cover with plastic wrap or a paper towel, and microwave at 30-second intervals until just melted, 1 to 3 minutes depending on your microwave. Or, if you don't have a microwave, bring about 1 inch water to a simmer in the bottom of a double boiler or in saucepan into which another pan will fit without touching the water. Put the chocolate in the top of the double boiler or in the top pan, and let the water simmer until the chocolate melts, 2 to 3 minutes; remove from the heat and set aside.
• In a mixing bowl with a wooden spoon, beat the butter with the sugar until creamy and light colored. Add the melted chocolate and the vanilla and stir until smooth. In a small bowl with a fork, beat the eggs. Pour the eggs into the chocolate mixture and blend well. Stir in flour. Pour the batter into the prepared baking dish and bake on the middle rack until a knife inserted into the center of the brownies comes out not quite clean, 30 to 35 minutes. Let cool about 10 minutes.
• While the brownies bake, make the caramel sauce. Put the sugar and 1/2 cup water in a non-aluminum saucepan over low heat. Cook, stirring, until the sugar is dissolved (the liquid will look clear), 1 to 2 minutes. Turn the heat up to medium and cook without stirring until the liquid-called a sugar syrup-turns a caramel color, about 20 minutes. (You'll see the syrup develop big, slow-breaking bubbles as the water boils away, and then it will begin to darken around the edges of the pan. Swirl the pan a little for even cooking.)
• When the syrup has turned a dark amber color, remove the pan from the heat and immediately pour in the cream. Stand back-the caramel will sputter. Stir to combine. (The sauce will be lumpy-that's normal. The caramel hardens on contact with the cream.) Return to low heat to melt the caramel and cook until smooth. Remove from heat and stir in the vanilla.
• While the oven is still hot, spread the pecans out on a baking sheet and toast until fragrant, about 10 minutes.
• To serve, cut four 4-inch brownies and put them in something attractive-a shallow bowl, a deep plate, or a wide-bowled, long-stemmed something. Add a couple of scoops of ice cream. Pour some of the sauce over and sprinkle with the nuts. Watch them drool.

Steps:

• Melt the heavy cream, chocolate chips, and instant coffee in a bowl over simmering water until smooth, stirring occasionally. Place a brownie on each plate, top with a scoop of ice cream, and serve with warm chocolate sauce.

Steps:

• Preheat the oven to 350 degrees F.
• Bring a pot of water to a boil and place a metal bowl or double boiler over it; make sure the bowl is not touching the water. Add the butter and chocolate squares to the bowl and stir until melted. Pour the melted chocolate into a large glass bowl. Add the sugar, flour, nuts, vanilla and eggs, and mix well.
• Line a 13- by 9- by 2-inch baking dish with parchment paper. Rub the parchment paper with butter to prevent sticking. Then pour the brownie batter into the dish. Bake until a wooden toothpick inserted in the center comes out clean, about 30 minutes. Remove the brownies from the oven.
• Use the parchment paper to lift the brownies from the baking dish. Cut into bars. Serve warm with vanilla ice cream and drizzle with Caramel Sauce. Garnish with additional toppings as desired.
• In a large saucepan, combine the sugar and 1 1/2 cups water. Cook and stir over high heat until the sugar is dissolved and the mixture comes to a boil. Reduce the heat to medium. Continue cooking, stirring occasionally, until the mixture is a golden color.
• Remove from the heat. Carefully whisk in the cream, half at a time. Stir in the butter and vanilla. Return to medium heat to melt any sugar lumps. Let cool.

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.

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.

Steps:

• In a large heavy saucepan, melt butter and chocolate over low heat; stir until smooth. Cool., In a large bowl, beat eggs and sugar on low speed until combined. Beat on medium-high until thickened and lemon-colored, about 12 minutes. Beat in vanilla and chocolate mixture. Fold in flour and salt just until blended (batter will be thick). Fold in walnuts if desired. , Transfer to two greased 13x9-in. baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 15 minutes. , In a large saucepan, combine the cream, sugar and butter. Cook and stir until sugar is dissolved. Bring to a boil, without stirring. Reduce heat; simmer, uncovered, for 3 minutes. Cool for 3 minutes. , Place cocoa in a heat-proof bowl. Carefully whisk hot liquid into cocoa until smooth (do not scrape pan). Cut brownies into squares; serve with ice cream and hot fudge sauce. Garnish with whipped cream and cherries if desired.