EASY CARAMEL RECIPE RECIPES

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HOW TO MAKE CARAMEL SAUCE | EASY CARAMEL SAUCE RECIPE ...



How to Make Caramel Sauce | Easy Caramel Sauce Recipe ... image

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

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1 1/2 cups

Number Of Ingredients 5

1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon 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.

EASY PECAN CARAMEL TURTLES RECIPE | MYRECIPES



Easy Pecan Caramel Turtles Recipe | MyRecipes image

Provided by ItsTammy

Yield 24 servings

Number Of Ingredients 4

4 ounces Pecan Halves
24 Unwrapped Kraft Carmels
1 teaspoon shortening
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray. Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
  • Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.

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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.
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Total Time 30 minutes
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  • 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.
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    1. Melt 200g of the sugar in a pan over a medium heat until golden, then beat in 400g more, along with the double cream, butter and 1 teaspoon of sea salt.
    2. Cook, stirring, over a medium-high heat, until it reaches 118ºC on a sugar thermometer (always be careful when boiling sugar).
    3. Off the heat, beat with an electric mixer until thick. Pour into a lined 20cm x 20cm tin and spread out evenly with a spatula.
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