HEAVENLY CARAMEL SAUCE
If you are looking for a caramel sauce, the search is over!!! This is soo easy, and soooo yummy!
Provided by Traci Howard
Categories Dips
Time 40m
Number Of Ingredients 5
Steps:
- 1. Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan. Place over medium-low heat, watching carefully. When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir it towards the center. Continue stirring very gently until all the sugar is melted, taking care not to over stir.
- 2. Measure out the heavy cream in a liquid measuring cup and scrape the seeds from the vanilla bean into the cream. Set aside. Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat. (To test the color, spoon a drop onto a white plate or bowl.) Carefully whisk in half of the heavy cream along with the vanilla bean seeds. The mixture will steam and bubble violently. Stir until the cream is well incorporated, then whisk in the remaining cream.
- 3. Stir in the salt and the vanilla. If any sugar has hardened, place the saucepan over low heat and whisk until smooth.
- 4. Store in an airtight container in the refrigerator. If needed, it can be rewarmed in the microwave or in a saucepan over low heat.
DIVINE CARAMEL SAUCE
Four ingredients and two steps is all you need to make this luscious caramel sauce that's ready in 45 minutes - perfect homemade dessert topping.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 45m
Yield 40
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally.
- Stir in whipping cream; heat to boiling. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Tablespoon, Sodium 25 mg, Sugar 10 g, TransFat 0 g
CARAMEL HEAVENLIES
Before I cut these bars into triangles, I usually trim the edges so all the cookies look the same. My husband and daughter love this part because they get to eat the "scraps." -Dawn Burns, Lake St. Louis, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil, letting foil extend over sides by 1 in.; lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows., In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat; stir in vanilla., Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake until browned,14-16 minutes. Cool completely in pan on a wire rack., Using foil, lift cookies out of pan. Cut into triangles; discard foil.
Nutrition Facts : Calories 110 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 68mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
HONEY-CARAMEL SAUCE
Take caramel to new heights with a couple spoonfuls of honey. Whip up a batch for our Chamomile-Caramel Sundaes with Stone Fruits.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Combine honey, 2 tablespoons water, and sugar in a medium saucepan. Heat over medium, swirling until sugar is dissolved. Bring to a boil; cook until mixture is deep golden brown, 5 to 6 minutes. Remove from heat and carefully whisk in cream, butter, salt, and vanilla (mixture will spatter); let cool completely. Sauce can be refrigerated in an airtight container up to 2 weeks; gently reheat before serving.
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- Once the butter has melted bring the mixture to a boil. Reduce heat to a simmer and cook for 5-8 minutes until golden brown and thickened (keep in mind it will continue to thicken as it cools). Stir as it cooks, particularly the sides of the pan to prevent crystallization.
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- Store caramel sauce in a covered container or jar in the refrigerator for 1-2 weeks. Re-warm in the microwave for a few seconds, or on the stove over low heat.
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