CARAMEL RECIPE SAUCE RECIPES

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SALTED CARAMEL SAUCE RECIPE: HOW TO MAKE IT



Salted Caramel Sauce Recipe: How to Make It image

Rich and delicious, this salted caramel sauce is the perfect blend of sweet, salty and creamy all in one. I like to make a big batch and refrigerate it for up to 2 weeks. —Angie Stewart, Memphis, Tennessee

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 1-1/4 cups.

Number Of Ingredients 5

1 cup sugar
1 cup heavy whipping cream
3 tablespoons butter, cubed
1-1/2 teaspoons salt
1 teaspoon almond extract

Steps:

  • In a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, salt and almond extract.

Nutrition Facts : Calories 191 calories, FatContent 12g fat (8g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 388mg sodium, CarbohydrateContent 21g carbohydrate (21g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

BOBBY FLAY’S SALTED CARAMEL SAUCE RECIPE - NYT COOKING



Bobby Flay’s Salted Caramel Sauce Recipe - NYT Cooking image

Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That’s a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business.

Provided by Sam Sifton

Total Time 20 minutes

Yield About 1 1/2 cups

Number Of Ingredients 4

1 cup granulated sugar
1/2 cup heavy cream
2 tablespoons unsalted butter
3/4 teaspoon kosher salt, or to taste

Steps:

  • In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
  • Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.

Nutrition Facts : @context http//schema.org, Calories 463, UnsaturatedFatContent 7 grams, CarbohydrateContent 68 grams, FatContent 22 grams, ProteinContent 1 gram, SaturatedFatContent 14 grams, SodiumContent 269 milligrams, SugarContent 68 grams, TransFatContent 0 grams

More about "caramel recipe sauce recipes"

SALTED CARAMEL SAUCE RECIPE: HOW TO MAKE IT
Rich and delicious, this salted caramel sauce is the perfect blend of sweet, salty and creamy all in one. I like to make a big batch and refrigerate it for up to 2 weeks. —Angie Stewart, Memphis, Tennessee
From tasteofhome.com
Total Time 20 minutes
Category Desserts
Calories 191 calories per serving
  • In a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, salt and almond extract.
See details


BOBBY FLAY’S SALTED CARAMEL SAUCE RECIPE - NYT COOKING
Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That’s a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 463 per serving
  • Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.
See details


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