SALTED CARAMEL PUDDING RECIPES

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SALTED CARAMEL SAUCE RECIPE | KELSEY NIXON | FOOD NETWORK



Salted Caramel Sauce Recipe | Kelsey Nixon | Food Network image

Provided by Kelsey Nixon

Categories     dessert

Total Time 44 minutes

Cook Time 5 minutes

Yield 1 1/2 cups sauce

Number Of Ingredients 9

1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
1 teaspoon gray sea salt, crushed or kosher salt
Salted Caramel Variations, recipes follow
1 pint vanilla bean ice cream
1/2 cup whole milk
1/4 cup salted caramel sauce

Steps:

  • In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. 
  • Uses for Salted Caramel Sauce: Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce. Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe. Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows.
  • Salted Caramel Milkshake: Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.

SALTED CARAMEL-BOURBON SAUCE RECIPE - FOOD NETWORK



Salted Caramel-Bourbon Sauce Recipe - Food Network image

Provided by Food Network Kitchen

Categories     dessert

Total Time 15 minutes

Cook Time 15 minutes

Yield about 2 cups

Steps:

  • Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes. Remove from the heat and whisk in 1 cup heavy cream, 1 teaspoon vanilla and 1/2 teaspoon sea salt. Whisk in 2 tablespoons bourbon. Let cool completely; transfer to jars and refrigerate. (Makes about 2 cups.)

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