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
EASY CARAMEL SAUCE
This caramel sauce recipe is super easy to make with just 3 ingredients. It's perfect for drizzling on top of ice cream, apple pie, cheesecake, and anything else you want to put it on!
Provided by BARB MAXWELL
Categories Caramel Sauce
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Combine brown sugar, butter, and milk in a saucepan over medium heat.; bring to a boil. Cook until thickened, 1 to 2 minutes.
- Remove from the heat and stir in 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
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.
CARAMEL SAUCE
Caramel is sugar that has been taken just to the edge of burning. Caramel's color reveals the extent to which it is cooked. The palest form is just concentrated sugar syrup. The next stage is golden, followed by amber and dark. This caramel sauce makes for the perfect dessert topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 cake
Number Of Ingredients 5
Steps:
- Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.
STICKY DATE PUDDING WITH CARAMEL SAUCE
Make and share this Sticky Date Pudding With Caramel Sauce recipe from Food.com.
Provided by Terese
Categories Dessert
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180oC.
- Grease and line the base of 23cm deep round cake tin.
- Put the dates in a pan with 1 3/4 cups water, bring to the boil then remove from the heat.
- Add the bicarbonate of soda and ginger and leave to stand for 5 minutes.
- Coarsley mash with a potato masher.
- Cream together the butter, sugar and 1 egg.
- Beat in the remaining eggs one at a time.
- Once the eggs are well beaten, gently fold in the sifted flour and spices, add the date mixture and stir until well combined.
- Pour into the tin and bake for 55-60 minutes, or until a skewer comes out clean when inserted into the middle.
- Cover with foil if over browning during cooking.
- Leave to stand for 5 minutes before turning out onto a serving plate.
- To make Caramel Sauce: Put all the ingredients in a pan and stir over low heat until the sugar has dissolved.
- Simmer uncovered, for about 3 minutes, or until thickened slightly.
- Brush some sauce over the top and sides of the pudding until well glazed.
- Serve immediately with the sauce and a dollop of cream.
MOCHA CARAMEL SAUCE
Categories Dairy Dessert Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Stir together cream and espresso powder.
- Cook sugar in a dry 2-quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes.
- Remove from heat and carefully pour in espresso cream (mixture will steam and bubble vigorously), then cook over low heat, stirring, until caramel is dissolved, 1 to 2 minutes. Add chocolate and salt and cook, stirring, until sauce is smooth. Serve warm or at room temperature.
CARAMEL SAUCE
Provided by Rose Levy Beranbaum
Categories Sauce Milk/Cream Dessert Kid-Friendly Vanilla Fall Candy Thermometer Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 full cup. Approximately 10.75 ounces or 308 grams
Number Of Ingredients 6
Steps:
- EQUIPMENT
- A heavy saucepan, at least 5-cup capacity, ideally with a nonstick lining
- In the saucepan, stir together the sugar, syrup, and water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (380°F.). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
- Use a high-temperature heat-resistant rubber spatula, or a porcelain or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter. The mixture will be streaky but become uniform after cooling slightly and stirring.
- Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.
- For a decorative lacing effect, this caramel pours perfectly at room temperature. For the greatest precision, use a pastry bag with a small decorating tube or a reclosable bag with a small piece cut from one corner.
- STORE
- Room temperature, up to 3 days; refrigerated, at least 3 months. To reheat: If the caramel is in a microwave-safe container at room temperature, microwave it on high power for 1 minute, stirring twice. If cold, it will take a few seconds more. Alternatively, place it in a bowl in a pan of simmering water and heat, stirring occasionally, until warm, about 7 minutes.
- Understanding
- Refiner's or corn syrup helps to prevent the caramel sauce from crystallizing when stirred. It also lowers the caramelization temperature.
- I adore the flavor of caramel, so I like to have as much depth of flavor as possible without any burnt flavor. I bring this caramel up to at least 380°F. for maximum flavor. The darker you make the caramel, the less sweet it will seem, but you risk burning it if you don't have an absolutely accurate thermometer.
- It's best to have the cream hot and the butter at room temperature to avoid splattering when they are added to the hot caramel. Cold cream, however, speeds the cooling and is practical if you're pressured for time - but it must be added very slowly.
- I do not recommend using crème fraîche in place of heavy cream, as it does not decrease sweetness to any significant degree nor does it add interest of flavor.
- Unrefined sugar, which contains a small amount of natural molasses - which caramelizes at a slightly lower temperature - provides a flavor that is deliciously reminiscent of butterscotch. The "impurities" in unrefined sugar can cause crysallization so if you use it, care must be taken not to stir the caramel too much.
- Pointers for Success
- • Most important: When making caramel, be careful to concentrate every moment. Sugar burns are extremely painful.
- • Use refined sugar that is absolutely free of impurities, to prevent crystallization.
- • To further prevent crystallization, do not allow any sugar crystals to get on the sides of the pan, and be sure to moisten all the sugar with the water. Stop stirring entirely as soon as it comes to a boil. If using a thermometer, be sure to rinse it and dry it if removing and reinserting in the syrup. If any sugar remains on the thermometer, it will cause crystallization.
- • Use a pan that conducts heat well (such as unlined copper, aluminum, or anodized aluminum) so that cooking stops soon after it is removed from the heat. Alternatively, have ready a larger pan or sink partly filled with cold water to immerse the bottom of the pan. Do not use a pan with a tin or nonstick lining, as its melting point is below that of caramel.*
- • To determine the color of the caramel, use an accurate thermometer or drop a bit of caramel on a white surface such as a porcelain spoon or plate. When making spun sugar, too light a caramel produces a ghostly effect, too dark produces a brassy color when spun.
- • To prevent breakage, never put a thermometer used for caramel into water until completely cooled.
- • Soaking utensils in hot water will remove hardened caramel.
- • After the caramel is prepared, do not stir it too much, as this may eventually cause crystallization.
- *There are some special pans, such as the Scanpan, from Denmark, with nonstick properties that can withstand the heat of caramel.
More about "oh so easy caramel sauce recipes"
EASY CARAMEL SAUCE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (147)Total Time 10 minsCategory EasyCalories 89 per serving
{QUICK AND EASY} CARAMEL SAUCE RECIPE - BELLY FULL
From bellyfull.net
TASTEGREATFOODIE - EASY THREE INGREDIENT CARAMEL SAUCE! - DIPS
From tastegreatfoodie.com
EASY HOMEMADE CARAMEL SAUCE - SIMPLE AND SEASONAL
From simpleandseasonal.com
SIMPLE HOMEMADE SALTED CARAMEL SAUCE RECIPE - POWERED BY …
From powered-by-mom.com
EASY CARAMEL SAUCE - HOW TO MAKE CARAMEL SAUCE - SAVORY …
From savoryexperiments.com
HOMEMADE CARAMEL SAUCE - TWO PURPLE FIGS
From twopurplefigs.com
OH-SO-EASY CROCKPOT CARAMEL | DIY CROCKPOT CARAMEL SAUCE
From pinterest.com
OH-SO-EASY CARAMEL SAUCE - REVIEW BY JOULEC - ALLRECIPES
From allrecipes.com
HEALTHY HOMEMADE CARAMEL SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
EASY CARAMEL SAUCE - INSPIRATION KITCHEN
From inspirationkitchen.com
OH-SO-EASY CARAMEL SAUCE | RECIPE | NO COOK DESSERTS, DESSERT …
From pinterest.com
OH SO EASY CARAMEL SAUCE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOMEMADE CARAMEL SAUCE (SO EASY!) - RACHEL COOKS®
From rachelcooks.com
THE EASIEST CARAMEL SAUCE EVER | THE SALTY POT
From thesaltypot.com
HOW TO THIN CARAMEL SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OH-SO-EASY CARAMEL SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
OH-SO-EASY CARAMEL SAUCE | RECIPE | CARAMEL RECIPES SAUCE, SWEET …
From pinterest.ca
EASY SALTED CARAMEL SAUCE - JUST SO TASTY
From justsotasty.com
EASY CARAMEL SAUCE {10 MINUTES!} | MEL'S KITCHEN CAFE
From melskitchencafe.com
OH-SO-EASY CARAMEL SAUCE - REVIEW BY SNIGGOL
From allrecipes.com
HOW TO MAKE OH-SO-EASY CARAMEL SAUCE | DESSERT RECIPES
From en.ava360.com
CARAMEL BRANDY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
CARAMEL SAUCE - CARLSBAD CRAVINGS
From carlsbadcravings.com
HEALTHY, EASY CARAMEL SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
EASY PEASY CARAMEL SAUCE (DAIRY/CANE SUGAR/CORN SYRUP-FREE)
From thenourishinggourmet.com
EASY CARAMEL SAUCE RECIPE - THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
BEST HOMEMADE CARAMEL SAUCE RECIPE—HOW TO MAKE CARAMEL …
From parade.com
OH-SO-EASY CARAMEL SAUCE PHOTOS - ALLRECIPES.COM
From pinterest.com
OH-SO-EASY CARAMEL SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
CARAMEL SAUCE WITH CARAMEL SQUARES RECIPES ALL YOU …
From stevehacks.com
EASY CARAMEL SAUCE (3 INGREDIENTS) • DOMESTIC SUPERHERO
From domesticsuperhero.com
CARAMEL SAUCE / HOMEMADE CARAMEL SAUCE / HOW TO MAKE …
From atmykitchen.net
THE BEST CARAMEL SAUCE (WITH VIDEO!) - MOM ON TIMEOUT
From momontimeout.com
OH-SO-EASY CROCKPOT CARAMEL | DIY CROCKPOT CARAMEL SAUCE
From livingwellspendingless.com
HOW TO MAKE HOMEMADE CARAMEL SAUCE - SAVOR THE FLAVOUR
From savortheflavour.com
SALTED CARAMEL SAUCE | EASY SALTED CARAMEL RECIPE - COOKING …
From cookingfromheart.com
CARAMEL SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
You'll also love